Wine stability is a large and very important area in winemaking. There are many aspects of wine that require stabilising throughout its life, including pectin stability, oxidative stability, colour stability, protein stability, tartrate stability and microbiological stability to name some. This section looks at both heat (protein) stability and cold (tartrate) stability and areas where innovation and advances in research have provided different options for winemakers to explore.
Highly sought after, the 2019 ASVO Scholarship to attend the Advanced Wine Assessment Course (AWAC) is now open. The ASVO Scholarship is a nationally competitive scholarship which offers high-achieving individuals an opportunity to undertake professional development in wine assessment at the Australian Wine Research Institute’s AWAC.
The post-harvest period is a great opportunity to give your vines a little tender loving care; if you have some water available post-harvest irrigation; or even better fertigation, will help them maintain a healthy canopy and build up reserves before they go into dormancy.
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