Advertisement

Bottling

  • Kenneth C. Fugelsang

Abstract

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.

Keywords

Lactic Acid Bacterium Sulfur Dioxide Fumaric Acid White Wine Wine Yeast 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • Kenneth C. Fugelsang
    • 1
  1. 1.California State UniversityFresnoUSA

Personalised recommendations