Today’s wine market requires that wines be visually appealing to consumers, meaning that they be clear and free of sediment, with no off-colors, flavors or aromas. Wine stabilization is an important part of winemaking and includes microbial, protein, tartrate, aroma and color stability. For quality wine production, it is crucial to identify instabilities and understand appropriate treatment prior to bottling. This seminar will focus on wine stabilization and the latest winemaking tools available to achieve and ensure total wine stability.
Enartis believes in a holistic winemaking approach to achieve wine stability, which is why we focus on it at all stages from fermentation, post-fermentation and right up to bottling.