Wine Stabilization
/ˌstaɪ.bəlɪˈzeɪʃən/
Winemaking, Quality-Control, Chemistry, Preservation, Bottling•Last updated March 29, 2025
Wine stabilization is the process of treating wine to prevent unwanted chemical and physical changes after bottling, ensuring the wine remains clear, stable, and consistent in quality over time.
Examples
- Using cold stabilization to prevent tartrate crystals from forming in white wines.
- Applying heat stabilization to prevent protein haze in red wines.
- Adding potassium sorbate to prevent refermentation in sweet wines.
Etymology
The term 'stabilization' derives from the Latin 'stabilis', meaning 'firm' or 'steady', and was adapted into English in the 19th century to refer to making wine stable against changes.
Usage Notes
Stabilization is a critical step in winemaking used before bottling to prevent spoilage, cloudiness, or other undesirable changes, ensuring the longevity and quality of the wine.