As the winemaking process draws to a close and final blends are prepared, the staff directs its attention to bottling. This chapter focuses on those decisions that impact the potential for post-bottling microbiological problems and not, necessarily, the mechanics of the process. In cases where the wine has been determined by chemical and microbiological examination to be prone to instability, the winemaker is faced with the decision of how to stabilize the product such that post-bottling microbiological activity is prevented. In this regard, there are two choices: (1) either physically removing microorganisms (sterile bottling) or (2) inhibiting (and potentially killing) the organism by use of chemicals or by heat. The latter, a process called “hot bottling, utilizes heating the wine to a point where microorganisms, if present would be killed. Unfortunately, the process leads to rapid deterioration of the wine and is no longer practiced in the U.S.
KeywordsLactic Acid Bacterium Sulfur Dioxide Fumaric Acid White Wine Wine Yeast
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