Stability Testing for Commercial Wine Production

Technical Report

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Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/td96k395h

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Attribute Name	Values
Creator	Watson, Barney
Abstract	Presented at OSU Wine Chemistry and Stability Workshop June 10, 1988, Department of Food Science and Technology. Wines are stabilized during processing to attain a chemical balance necessary to avoid undesirable changes after bottling. The most common chemical stability problems in table wines are oxidative and color instability, protein and heat instability, and cold and tartrate instability. Stability testing is done to help predict the future stability of a wine under the conditions which we may reasonably expect it to encounter after bottling in the market place. Tests used to predict stability include subjecting wine to specified conditions of heat, cold, and exposure to air, and the addition of fining agents followed by storage under the same conditions.
Resource Type	Technical Report
Date Available	2016-02-10T20:53:15+00:00
Date Issued	1988
Non-Academic Affiliation	Oregon Wine Research Institute
Series	Oregon Wine Advisory Board Research Progress Report
Rights Statement	In Copyright
Publisher	Oregon Wine Research Institute
Peer Reviewed	No
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58262

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