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Many wines once brewed are at risk of becoming unstable during the bottling process. Unstable wines are highly susceptible to risks such as oxidation, refermentation, and excess proteins. All these factors can end up spoiling the taste of your wine and ruining your batch. As such, it is vital that you stabilise your wine before bottling it to preserve its quality and flavour.

Here at The Bottle Jar Store, we have a great selection of stabilising chemicals and tools in our homebrew store. We have products to aid in the lactate fermentation process as well as other stabilising methods. Take a look at our inventory below to see why you should choose us for all of your winemaking needs.

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What is Lactate Fermentation?

One way to ensure the stability of wine is by monitoring the amount of lactic acid in the batch. Lactic acid helps reduce the acidity of the wine, which creates a smoother and sweeter taste. While the appearance of bubbles in the wine may indicate the onset of lactate fermentation, this may simply be the outgassing of wine when it warms. Therefore, it is important to test the wine to see if fermentation is occurring.

This is when any problems will be easiest to detect, which can save time and money spent trying to remedy them later. Grapes themselves contain no lactic acid, and yeasts only contain a small amount, so additional stabilising products should be used. If the lactic acid level is above 40mg/L, then you know that the fermentation process has begun.

What is Anaerobic Fermentation?

Another form of wine stabilisation commonly in use is anaerobic fermentation. This process is used in making carbonic wines and involves fermenting the wine in an oxygen-free environment. Instead of crushing grapes and adding yeast to start the fermentation process, the anaerobic method involves adding entire clusters of grapes to a sealed tank.

The tank is also filled with carbon dioxide, which the grapes absorb, converting the sugar into alcohol while also reducing the amount of malic acid in the grapes. Once the alcohol content passes 2%, the grapes break open, producing a stable wine with sweet and fruity flavours.

Our Stabilising Products

Here are some of the stabilising products we have for winemaking:

  • Citric Acid – An iron complexing agent that limits the risk of iron casse and aids in the acid rebalancing of wines.
  • Potassium Bicarbonate – A stabilising compound that aids in the deacidification of musts and wines.
  • Sorbisol – Also known as potassium sorbate, this stabilising product acts as a yeast inhibitor for sweet wines.
  • Tartaric Acid – This product is used for the acidification of wine and must as well as concrete tank coating.

The Bottle Jar Store

Here at the Bottle Jar Store, we have a wide range of products in our homebrew store for all your winemaking and brewing needs. From bottles to lids, caps to corks, we have a variety of objects suitable for your needs. Please get in touch with us today to learn more.