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Here is an overview of the main causes of wine instability, methods for their identification and recommended treatments.

What is the main driver for using oak? Sensory impact? Color stability? Are we sure that what we are using achieves the intended purpose?

Let’s have a look at one of the more complex challenges, red wine. Is it possible to shorten aging and stabilization times in a safe and effective way without sacrificing quality?

Foam and perlage are not only important in terms of visual impact, but they also influence the sensory quality of sparkling wines.

Gum Arabic has been used in winemaking for many years due to its capacity to prevent turbidity and the formation of precipitates due to metal instability and unstable color colloids.

Depending on the desired wine style, we may want to promote, prevent or delay malolactic fermentation (MLF). Here are some practical tips on how to handle these different situations.

To ensure protection from a large number of microorganisms, evolution has led to the development of tannins differing in composition and chemical structure.

Rosé wines are defined by their pink colour, simplicity, elegance and freshness.

By reproducing what naturally occurs in the fermentation of Amarone, one of the greatest Italian red wines, the creation of a balanced blend of Saccharomyces cerevisiae, ex r.f. bayanus maintains the positive characteristics of the Saccharomyces uvarum species and compensates for any deficiencies.

Proper yeast nutrition management encompasses the essential nutritional factors needed at a given growth stage and the timing at which they should be provided.

Have you started to think about the oak program you want to use? This is the right period to run trials and chose: barrels or oak alternatives? What kind of oak alternatives?

Fining remains the only and the most effective solution to reach wine stability and sensory balance in the most difficult circumstances. Choosing the right fining agent and using the correct dosage so as not to lose quality is crucial.

Metals have gained attention in recent years for their impact on wine quality. In particular, metals such as copper and iron have become the subject of numerous studies because of their impact on wine oxidation.

Since oxidation is a major concern for wine quality and shelf life, it is important to understand how metals impact the process of oxidation.

Reduction is one of the most common problems in winemaking. For this reason, it is important to know how to prevent or treat this defect.

One of the main questions for the winemaker at the end of fermentation is: how can I preserve wine to stay fresh, young, and attractive until it is bottled?

Now that harvest is over, it is time to protect your wine from the risk of spoilage caused by unwanted microorganisms.

Malolactic fermentation (MLF) is the transformation of malic acid into lactic acid by lactic bacteria, particularly Oenococcus oeni.

Market demand for low SO2 or SO2-free wine is increasing as winemakers attempt to produce wines suitable for consumers suffering from food intolerances.

What is the aromatic style that are you looking for?

Activated chitosan can perform various activities that make its application during harvest particularly beneficial for wine quality.

The presence of tartrate crystals in a bottle is commonly perceived as a fault by consumers.

This second document on post-bottling defects is dedicated to red wines. We focused on color and tannin precipitation.

Post-bottling wine defects: what to check and how to prevent. Part 1: white and rosé wines
The following are the most common problems that may appear in bottled white or rosé wines and how to prevent them.

For centuries, winemakers have utilized oak barrels for making wine. Today, oak barrels are still considered the optimal treatment for high quality wines, however using them imposes some major challenges for winemakers.

Once fermentations are finished, it’s time to evaluate wine quality and decide the destination of each wine: for early release or long-term ageing, fresh and fruity or oak-aged style.

When both alcoholic or malolactic fermentations finish, a winemaker’s instinct is to add SO2 as soon as possible to protect wine from oxidation or from the risk of microbial contamination.

Here is a selection of the most frequently asked questions on this interesting topic.

Here is a selection of the most frequently asked questions on this topic, which we have tried to answer in a most comprehensive way.

Find out the best way to use bentonite or how to reduce its dosage and minimize all the negative effects using tannins, mannoproteins and enzymes.