Today’s wineries are facing difficult decisions. Balancing wine quality, operational efficiency, and financial pressure has never been more challenging. That is why cost optimization conversations should go beyond simply negotiating commodity products like cellar chemicals. Sometimes the most meaningful opportunities come from taking a fresh look at long-standing Enology programs, sourcing strategies, and product selection.

At ATPGroup, our goal is not to just sell products. It is to help wineries evaluate opportunities objectively, benchmark costs intelligently, and identify technically sound solutions that support both wine quality and financial sustainability. That process may involve:

·       Reviewing existing Enology programs and product selection

·       Evaluating technically comparable alternatives

·       Identifying alternative sourcing opportunities

·       Benchmarking product costs

·       Exploring practical efficiencies without compromising performance

In today’s market, cost optimization does not necessarily mean using less. Sometimes it simply means looking at the same category through a different lens.

Real savings might be easier than you think.

Contact your ATPGroup representative or call (707) 836-6840 to start the conversation.

This article is Part 4 of a four-part series exploring a broader approach to winery cost optimization, including evaluating every cost-savings opportunity across winery operations. To read the full series, visit the “Rethinking Cost Optimization” page in the ATPGroup Winemaker’s Toolbox: https://atpgroup.com/2026/05/rethinking-cost-optimization/

____________________________

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. We are proud to offer an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Our team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

ATPGroup has announced the opening of its new in-house screen-print decoration facility in Paso Robles, California, expanding the company's custom glassware capabilities for wineries throughout North America.

For years, ATPGroup has supplied custom-decorated glassware for wineries, tasting rooms, wine clubs, and special events through a trusted third-party decorator. With screen printing now performed at its Paso Robles facility, the company offers greater production flexibility, faster turnaround times, improved communication from artwork approval through production and delivery, and enhanced quality control at every stage.

In addition to decorating premium glassware supplied by ATPGroup, the new facility also offers screen-printing services for customer-provided glassware, giving wineries greater flexibility when creating branded stemware and promotional drinkware.

The new facility reflects ATPGroup's ongoing commitment to providing wineries and breweries with responsive service, high-quality products, and innovative solutions that help strengthen their brand’s identity and enhance the customer experience.

For more information or to discuss your next project, please contact your ATPGroup representative, e-mail pasodeco@atpgroup.com, or visit our website.   

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

Many wineries continue using the same Enology products year after year for good reason. The products work, the winemaking team trusts them, and changing inputs can feel risky, especially in difficult markets.

But familiarity and exclusivity are not always the same thing.

Over time, technically equivalent alternatives emerge, sourcing structures evolve, and new cost-saving opportunities become available. In some cases, the same products may be available through “off-label” programs designed to improve cost efficiency while maintaining quality expectations. It is also worth recognizing that many suppliers of specialty Enology products are brand owners and marketers rather than the original manufacturers themselves.

Some wineries aggressively benchmark their Enology programs and sourcing strategies in ways that others may never think to explore. Large wineries, in particular, often evaluate these opportunities strategically. Smaller and mid-sized wineries, however, may not always realize viable options exist or may assume their long-established products are the only path forward.

That does not mean every product should be replaced. Some products are truly unique and highly differentiated. But others may deserve a second look.

In today’s market, reviewing a “standard” Enology program is not about cutting corners. It is about understanding all available options and making informed decisions based on both technical performance and financial reality.

Reach out to your ATPGroup representative or call (707) 836-6840 to discuss objective benchmarking and sourcing evaluation opportunities.

This article is Part 3 of a four-part series exploring a broader approach to winery cost optimization, including evaluating every cost-savings opportunity across winery operations. To read the full series, visit the “Rethinking Cost Optimization” page in the ATPGroup Winemaker’s Toolbox: https://atpgroup.com/2026/05/rethinking-cost-optimization/

____________________________

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

Not all cost-saving opportunities create the same financial impact.

Many cellar chemicals are commodity products with relatively low margins, meaning even aggressive negotiations may only reduce costs by a few cents per pound. Specialty Enology products such as yeast, malolactic bacteria, and enzymes operate differently. They are higher-value inputs where even modest optimization can sometimes translate into significantly greater overall savings.

A useful analogy might be a steakhouse dinner. If someone orders a filet mignon with potatoes on the side, there is likely more opportunity to reduce the total bill by reconsidering the entrée than by negotiating the price of the potatoes.

The same principle can apply in the winery.

That does not mean wineries should compromise wine quality or abandon trusted winemaking practices. It simply means that all categories should be evaluated with the same level of financial awareness, especially during difficult market conditions.

Many wineries spend considerable time negotiating products where the maximum possible savings may be measured in pennies, while overlooking categories where equivalent technical performance combined with even modest optimization may result in savings measured in dollars instead.

The biggest savings opportunities may not always be the most obvious ones.

Contact your ATPGroup representative or call (707) 836-6840 to discuss practical opportunities for Enology cost optimization.

This article is Part 2 of a four-part series exploring a broader approach to winery cost optimization, including evaluating every cost-savings opportunity across winery operations. To read the full series, visit the “Rethinking Cost Optimization” page in the ATPGroup Winemaker’s Toolbox: https://atpgroup.com/2026/05/rethinking-cost-optimization/

____________________________

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

As wineries continue facing economic pressure, many cost-reduction conversations naturally focus on high-volume operational products like cellar chemicals. These are products purchased in large quantities throughout the year, so they often receive the most attention during budget reviews and supplier negotiations.

But volume does not always equal the greatest savings opportunity.

In many wineries, Enology Specialty Products such as yeast, malolactic bacteria, and enzymes are reviewed far less frequently than other operational costs because the products are trusted, familiar, and closely tied to wine quality. Once a product proves successful, it often becomes part of the standard winemaking program for years without much reevaluation.

That approach is understandable. Winemakers value consistency, reliability, and products they know will perform. But in today’s market, even long-established programs deserve periodic review. Products, sourcing strategies, and pricing structures evolve over time, and technically comparable alternatives may now offer meaningful savings without compromising performance or wine quality.

Cost optimization is not always about using less. Sometimes it simply means taking a fresh look at categories that historically may not have been part of the conversation.

You may be closer to meaningful savings than you think.

Reach out to your ATPGroup representative or call (707) 836-6840 to discuss opportunities for Enology product benchmarking and cost evaluation.

This article is Part 1 of a four-part series exploring a broader approach to winery cost optimization, including evaluating every cost-savings opportunity across winery operations. To read the full series, visit the “Rethinking Cost Optimization” page in the ATPGroup Winemaker’s Toolbox: https://atpgroup.com/2026/05/rethinking-cost-optimization/

____________________________

 ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

Bottling is where everything comes together, and where small sanitation gaps can have the biggest consequences. Even clean, stable wines can run into trouble if bottling lines aren’t properly cleaned and sanitized. Think about critical areas: complex filler components, hard-to-reach valves and gaskets, and inconsistent CIP coverage. In the presence of microbes, these factors all contribute to an environment prone to contamination.

The risk? Spoilage organisms, refermentation, off-aromas, and reduced shelf life; all introduced at the point where there’s no opportunity to correct course. From there, the impact can escalate quickly, leading to rework, dumped wine, packaging holds, and ultimately, brand damage.

The good news is that these challenges are manageable with the right approach. But bottling line sanitation isn’t one-size-fits-all. It requires the right chemistry, well-designed protocols, and a clear understanding of your specific equipment and wines. A strong program starts with a structured approach:

1. Assess – Evaluate your bottling line and identify key risk points.

2. Optimize – Refine CIP design, flow rates, and protocols for full coverage.

3. Clean – Thoroughly remove organic and inorganic soils.

4. Sanitize – Apply the right sanitizer based on your microbial risks.

5. Verify – Confirm effectiveness through testing and inspection.

6. Record – Document each step to ensure consistency and accountability.

In practice, bottling-line hygiene depends on validated CIP fundamentals. Aligning those variables across the full product-contact path typically requires experienced line-specific assessment. That’s where ATPGroup comes in.

ATPGroup provides a complete approach to bottling line sanitation, combining advanced cleaning chemistries for effective microbe, soil, and biofilm removal with high-performance sanitizers designed for winery applications. Our team also offers hands-on support to help optimize CIP systems, refine SOPs, and implement verification methods that ensure your program is working as intended.

ATPGroup’s Cleaning & Sanitation program is built with winery operations in mind, including the unique demands of bottling lines. Our team will work with you to develop tailored protocols that balance hygiene, efficiency, and wine quality; helping you protect your wine at the most critical stage. For more information on or to schedule a consultation, e-mail the expert at jplato@ATPGroup.com, visit our website, or call (707) 836-6840.

____________________________ 

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

The surge in no- and low-alcohol wines is creating exciting opportunities for wineries to reach new consumers. But as many producers are discovering, removing alcohol changes more than just the label. It fundamentally shifts how these wines behave from a food safety standpoint.

In traditional wine, alcohol plays a major role in suppressing microbial growth. Once that protection is reduced or eliminated, the product begins to behave more like a ready-to-drink beverage. This means that microorganisms, including food-borne pathogens such as norovirus, Listeria monocytogenes, and E. coli, are more likely to survive and grow if proper controls are not in place.

Many winemakers are surprised to learn that their existing cleaning and sanitation programs may no longer be sufficient. Higher residual sugar levels, additional processing steps like dealcoholization and blending, and increased handling during filling all create new opportunities for contamination. Controls that worked well for traditional wines, such as sulfur dioxide alone, may not provide the same level of protection in low- or no-alcohol products.

These changes also bring new regulatory considerations. Under FDA and FSMA guidelines, low- and no-alcohol wines are not automatically considered low risk and require a documented hazard analysis along with validated preventive controls, particularly around sanitation.

So what should winemakers be thinking about?

• Are current cleaning and sanitation protocols sufficient without the antimicrobial protection of alcohol?
• Do fillers, valves, and other high-risk areas receive the level of attention they now require?
• Are sanitation procedures validated and properly documented for audit readiness?
• Is there a strategy in place to prevent post-process contamination?

If these questions raise new considerations, you are not alone. Many wineries entering this category are navigating these challenges for the first time.

To help producers confidently address these issues, ATPGroup has developed an in-depth guide to cleaning and sanitation for no- and low-alcohol wines. This practical resource outlines the risks, regulatory expectations, and effective strategies needed to produce safe, stable, and high-quality products. View the guide here: https://atpgroup.com/2026/04/cleaning-sanitation-for-dealcoholized-wines/

Whether you are just beginning to explore low- and no-alcohol wines or looking to refine your existing processes, ATPGroup provides the insights and solutions you need. ATPGroup also offers a full range of cleaning and sanitation solutions, along with a team of experts ready to support your operation with tailored recommendations. For more information on or to schedule a consultation, e-mail the expert at jplato@ATPGroup.com, visit our website at ATPGroup.com, or call (707) 836-6840.

____________________________

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

The surge in no- and low-alcohol wines is creating exciting opportunities for wineries to reach new consumers. But as many producers are discovering, removing alcohol changes more than just the label. It fundamentally shifts how these wines behave from a food safety standpoint.

In traditional wine, alcohol plays a major role in suppressing microbial growth. Once that protection is reduced or eliminated, the product begins to behave more like a ready-to-drink beverage. This means that microorganisms, including food-borne pathogens such as norovirus, Listeria monocytogenes, and E. coli, are more likely to survive and grow if proper controls are not in place.

Many winemakers are surprised to learn that their existing cleaning and sanitation programs may no longer be sufficient. Higher residual sugar levels, additional processing steps like dealcoholization and blending, and increased handling during filling all create new opportunities for contamination. Controls that worked well for traditional wines, such as sulfur dioxide alone, may not provide the same level of protection in low- or no-alcohol products.

These changes also bring new regulatory considerations. Under FDA and FSMA guidelines, low- and no-alcohol wines are not automatically considered low risk and require a documented hazard analysis along with validated preventive controls, particularly around sanitation.

So what should winemakers be thinking about?

• Are current cleaning and sanitation protocols sufficient without the antimicrobial protection of alcohol?
• Do fillers, valves, and other high-risk areas receive the level of attention they now require?
• Are sanitation procedures validated and properly documented for audit readiness?
• Is there a strategy in place to prevent post-process contamination?

If these questions raise new considerations, you are not alone. Many wineries entering this category are navigating these challenges for the first time.

To help producers confidently address these issues, ATPGroup has developed an in-depth guide to cleaning and sanitation for no- and low-alcohol wines. This practical resource outlines the risks, regulatory expectations, and effective strategies needed to produce safe, stable, and high-quality products. View guide here: https://atpgroup.com/2026/04/cleaning-sanitation-for-dealcoholized-wines/

Whether you are just beginning to explore low- and no-alcohol wines or looking to refine your existing processes, ATPGroup provides the insights and solutions you need. ATPGroup also offers a full range of cleaning and sanitation solutions, along with a team of experts ready to support your operation with tailored recommendations. For more information on or to schedule a consultation, e-mail the expert at jplato@ATPGroup.com, visit our website at ATPGroup.com, or call (707) 836-6840.

____________________________

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.

As demand for non-alcoholic wine continues to grow, more producers are exploring dealcoholization as a way to expand their portfolios. But removing alcohol is only the first step. The real challenge lies in what comes next.

Alcohol plays a critical role in a wine’s structure, balance, and sensory expression. Once it is removed, the wine often loses body, aromatic intensity, and overall integration. What remains can feel thin, sharp, and incomplete. To produce a high-quality non-alcoholic wine, winemakers must shift their mindset from simple removal to thoughtful reconstruction.

This process centers around four key areas: acidity, mouthfeel, aroma and flavor, and color. Dealcoholization can concentrate acids, resulting in a sharper profile that requires careful adjustment. At the same time, the loss of alcohol reduces viscosity and mid-palate weight, creating a need to rebuild texture and structure. Aromatics are often diminished during processing, requiring targeted strategies to restore complexity and expression. Even color can be affected, particularly in red wines, where vibrancy may be lost.

Each of these elements must be addressed in balance to create a finished wine that still delivers a complete, enjoyable, and authentic sensory experience. The challenge is not just technical, but stylistic. The goal is to preserve varietal character and drinkability while working within a fundamentally different framework.

There is no single solution. Instead, success comes from understanding how different tools and ingredients can be used together to rebuild the wine from the ground up.

For a deeper look at the key components, formulation strategies, and product solutions available for dealcoholized wine production, visit ATPGroup’s full guide: https://atpgroup.com/2026/03/dealcoholized-wines/

For assistance in optimizing your low- and no-alcohol wine production process, contact your ATPGroup Technical Representative or Enology Products Specialist, call (707) 836-6840, or visit www.ATPGroup.com.

___________________________

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

Tartrate stabilization helps keep wines bright, clear, and free of the “wine diamonds” that consumers often perceive as a flaw. While traditional cold stabilization works, it can be time- and energy-consuming, and can affect aromatics and flavor. Today, there are smart, innovative stabilization solutions that eliminate the need for chilling while protecting wine quality and making cellar work easier.

Carboxymethylcellulose (CMC)

CMC is a cellulose-based solution that acts by interfering with crystal growth. While traditional stabilization induces crystal formation, CMC prevents them from developing in the first place. It provides reliable stability without chilling and helps preserve pH, aroma, and flavor. CMC is a strong choice for white and rosé wines where clarity and freshness are priorities.

Acacia Gum

Acacia gum, made from the sap of Acacia trees, coats the tiny tartrate particles so they cannot grow into visible crystals. It also helps protect color, making it especially useful for wines that need both tartrate and color stability.

Product Recommendations: 

Modern stabilization programs often combine CMC and Acacia gum solutions to deliver comprehensive protection. ATPGroup's Coldstab Cel, Coldstab Color, LGA-20, and LGA-30 can be used individually or together to deliver complete wine stability without compromising quality or filterability.

We’ve put together a practical guide to help you choose the right solution for your wine: CLICK TO DOWNLOAD

Bench trials are recommended, and your ATPGroup representative is available to help optimize the best stabilization protocol for your wine. Our solutions are competitively priced and stocked in Windsor, CA for fast, reliable delivery when you need them. For more information, contact your ATPGroup Technical Representative or Enology Products Specialist, call (707) 836-6840, or visit www.ATPGroup.com.

____________________________

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.