Stability

The goal of stability is to retain clarity and aromatics in the finished wine. In enology, we can separate stability into three distinct areas:

-Microbiological Stability

-Chemical Stability

-Macromolecular Stability

Assessing stability can sometimes be challenging. Thankfully, there are many tools available to help determine and alleviate risk. 

In order to obtain microbiological stability, we need to reduce the potential for microbial contamination, microbial growth, and the production of microbial metabolites e.g. 4-ethyl phenols. Microbial stability can be achieved by either physical or chemical means. For microbial stability options, please review our Microbial Control and Sanitation and Filtration sections.

Macromolecular (or physical) instabilities can be problematic and unsightly. This type of instability is the result of interactions between grape proteins, grape polysaccharides and polyphenolics, and can lead to hazes in the final wine.

Chemical instabilities can be caused by metal ions, potassium tartrate, or polyphenolic precipitation. Until recently, we have had limited tools to deal with such issues. However, there has been much research done, and recent developments with regard to stability products. We are pleased to now offer a range of options to assist with potassium tartrate stabilization (mannoproteins), and polyphenolic precipitation (Gum Arabics).

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