Color is one of the main features that defines red wines. It is the first attribute that consumers identify and it is a strong indicator of the overall quality of a wine. Until recently, sulfur was the most used tool to protect and stabilize wine. Currently, consumers are more discerning regarding wine quality standards, so loss of intensity, color changes during storage or ageing, and precipitates in the bottle are undesirable to winemakers and consumers alike.

Common questions include: Why have precipitates formed in the bottle? Why has color intensity decreased in just a few months after fermentation or when adding sulfur? Why has the initial color of the wine changed? These are typical occurrences when color stabilization was not achieved during the early stages of the winemaking process.

Enartis recommends a specific color stabilization strategy to avoid undesirable changes and defects to finished red wines.

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