Stabilization includes a series of operations that take place after fermentation and during maturation to protect the stability of wine. In this way, we have microbiological stabilization aimed at removing the undesirable effects of bacteria and yeasts (such as an unwanted secondary fermentation). And the physical and chemical stabilization with the aim to protect the wine from excesses of tannins, from deterioration of phenolic compounds and from unstable proteins. The physical and chemical stabilization procedures include filtering to remove the proteins and the cold stabilization to remove tartrate crystals.
