The Wine Cellar Chronicles

“Where every bottle tells a story”

Wine stability

/waɪn stəˈbɪlɪti/

Winemaking, Chemistry, Quality-control, Preservation, Sensory-evaluation•Last updated May 9, 2025

Wine stability refers to the ability of a wine to resist physical, chemical, and microbiological changes over time, ensuring that it maintains its desired sensory characteristics and quality from bottling to consumption.

Examples

  • Using fining agents like bentonite to improve protein stability and prevent haze formation.
  • Implementing cold stabilization to prevent tartrate crystals from forming in the bottle.
  • Adding sulfur dioxide to inhibit microbial growth and oxidation, thereby enhancing the wine's stability.

Etymology

The term 'stability' in the context of wine derives from the Latin 'stabilis', meaning firm or steadfast. Its use in wine terminology likely evolved from the broader scientific and industrial contexts where stability refers to the resistance of a system to change. The application to wine became more specific as winemaking techniques and scientific understanding of wine chemistry advanced.

Usage Notes

In the wine industry, 'wine stability' is used to describe the measures taken to prevent spoilage and maintain the wine's quality. This includes treatments to prevent oxidation, microbial growth, and unwanted chemical reactions such as tartrate precipitation.