Microbial stabilization
/maɪˈkroʊ.bi.əl ˌsteɪ.bəl.əˈzeɪ.ʃən/
Microbial stabilization is a winemaking process that prevents the growth of harmful microorganisms like bacteria and wild yeasts, which can spoil wine or cause off-flavors. This process ensures the wine remains stable and safe for consumption over time.
Examples
- Using sterile filtration to remove yeast and bacteria from wine before bottling.
- Adding sulfur dioxide to wine to inhibit the growth of spoilage organisms.
- Applying heat treatment (pasteurization) to wine to kill off unwanted microbes.
Etymology
The term 'microbial stabilization' combines 'microbial,' from the Greek 'mikros' meaning small and 'bios' meaning life, and 'stabilization,' from the Latin 'stabilis' meaning firm or steady. It emerged in the 20th century as techniques to control microbial activity in food and beverages became more sophisticated.
Usage Notes
Microbial stabilization is typically applied before bottling to ensure the wine's quality and longevity. It involves techniques like filtration, the addition of preservatives, or pasteurization.