HOW DO I PROTECT MY WINE'S SHELF LIFE AND FLAVOR?
Winemakers are practical microbiologists. They use the alcohol levels, oxygen content, and pH in wine to promote the growth of bacteria and yeast that create a great wine – and inhibit the growth of organisms that can ruin the wine. This delicate balancing act takes place from the grape harvest through the fermentation and barrel aging of the wine. But then it is time to remove those bacteria and yeast and stabilize the wine for bottling.