When a tank cleaning cycle finishes and residue is still clinging to the walls, the instinct may be to run the cycle longer, add more chemical or follow up with manual scrubbing. But poor cleaning performance often starts with the spray system itself. Low pump pressure, insufficient flow, incorrect nozzle selection, poor tank cleaner placement and inadequate spray impact can all leave behind lees, tartrate and other stubborn buildup. Here are four things to check before adding more time, water or chemicals to the cleaning process. 1. Pressure and Flow Tank cleaners are designed to operate within specific pressure and flow ranges. If either falls below the recommended level, cleaning impact and coverage can suffer. Pressure losses through hoses, piping, valves and fittings can also mean the cleaner is receiving less pressure than the pump rating suggests. If cleaning cycles are taking longer than they used to, confirming the actual pressure and flow reaching the tank cleaner is a good

Protein instability can lead to haze in finished wine, so removing unstable proteins before bottling is essential. For many winemakers, that means bentonite, often used during fermentation and then again after fermentation to achieve stability. Bentonite is one of those winemaking tools that’s hard to live without, but not always easy to love. It works. But there’s a catch. While bentonite removes haze-forming proteins, it can also take desirable aromatic and color compounds along with them. Add in the additional lees, wine loss, and processing that can come with bentonite treatments, and it’s easy to understand why winemakers would welcome another option. What if you could let an enzyme do some of the work? Meet Zyme-O-Stab. Zyme-O-Stab is a specialized enzyme preparation that helps break down haze-forming proteins in wine. By reducing the protein load before bentonite treatment, it can help reduce the amount of bentonite needed to achieve protein stability. That means winemakers may

July 9, 2026 — A collaboration between Gérard Liger-Belair’s team at the University of Reims Champagne-Ardenne and CREALIS PE.DI provides a better understanding of how the crown cap influences the aging potential of sparkling wines using the traditional method. The research demonstrates the aging potential associated with liners’ different levels of permeability from CREALIS PE.DI’s range of crown capsules. This study also reveals the impact of storage temperature, a key parameter for producers storing bottles off the ground. An unprecedented approach to measuring CO₂ transfers In a recent scientific study focused on CO₂ retention in sparkling wines produced using the traditional method, researchers at the University of Reims Champagne-Ardenne developed a model capable of predicting changes in carbon dioxide levels during aging on lees and estimating the maximum shelf life compatible with European regulatory requirements. To develop this model, the researchers relied solely on the only

Top Line Water is one of the most critical—and increasingly scrutinized—resources in modern winemaking. From cleaning tanks and floors to maintaining oak barrels, cellar operations can consume thousands of gallons daily. With rising sustainability expectations and operational costs, reducing water use is not just good for the environment, it is good for business. Water conservation is becoming an issue in modern winemaking. In the past, much of the conversation centered around vineyard irrigation. Today, one of the most overlooked areas of water consumption occurs in the cleaning and maintenance of barrels. Small efficiency improvements per barrel can translate into thousands of gallons saved per year in your operation. The Challenge Traditional oak barrels, while prized for the unique flavor addition and maturation with O2, also come with a significant sustainability issue: water usage. Cleaning and sanitizing an oak barrel typically require several high-impact water even

To Butter or Not to Butter... One notable byproduct of malolactic bacteria (other than lactic acid!) is diacetyl, a compound that imparts buttery or popcorn-like aromas. While some aim to promote this character in their wines, others may prefer to minimize it. Read on to learn more about winemaking decisions that influence diacetyl production. Tips for Managing Diacetyl Strain Selection Some ML strains like PN4™and BETA™ produce more diacetyl, while strains like VP41™, O-MEGA™, and ML PRIME™ produce less. Inoculation Timing Co-inoculation of yeast and bacteria minimizes diacetyl, since yeast consumes it as bacteria produce it. Lees Contact Yeast and bacteria in the lees aren't necessarily dead; they can remain alive for months. Lees contact allows for the consumption of diacetyl, decreasing the total amount in the wine. SO2 Management Adding SOâ‚‚ just after MLF protects diacetyl. SOâ‚‚ binds to diacetyl in a reversible reaction. Initiall

As a wine consumer, if you are looking for qualitative low-to-no-sulfite wines, you know it can be challenging. As a winemaker, if you are trying to craft wines with lower levels of sulfites, you know it is difficult to achieve. It requires a deep understanding of your processes, a solid knowledge of the science behind sulfites mechanisms of action, and continued efforts at all stages of your wine’s life cycle. The reasons why you are working on a low(er) SO2 winemaking program can be very diverse and multiple. You may be producing organic wines or simply trying to follow regulatory limits. You may be targeting to reduce the allergens in your wines or trying to use fewer chemicals in general. You may be worried about the negative effect that SO2 can have on your wines’ organoleptic qualities, or you are simply targeting to follow the overall health trend. In any case, Fermentis has solutions for you. As a global leader in the research and development of fermentation s

That creamy, buttery aroma you sometimes find in a bottle of Chardonnay or other wines is thanks largely to a compound called diacetyl. It's the star player released during malolactic fermentation (MLF), and whether a winemaker wants to emphasize or eliminate it is one of the biggest stylistic choices they make. Diacetyl is a temporary byproduct of the bacteria's metabolism. It is later reduced into less aromatic compounds, which is why winemakers have to move fast to capture the flavor at its peak. To get a wonderfully buttery wine, the goal is simple: make a lot of diacetyl and then immediately halt its degradation. Here are the key strategies winemakers use to ramp up diacetyl production and keep that creamy character in the bottle: Timing is Everything: Inoculate after alcoholic fermentation.Wait until the main alcoholic fermentation is finished or almost finished before adding the bacteria. Why? The yeast that did the primary fermentation and the bacteria themselves are ve

Unlock the Full Aromatic Potential of Your Wines Aromatics are at the heart of a wine’s identity, whether you are aiming for fresh, fruity whites, complex, expressive rosés or a fruit-driven red wines. At each stage of the winemaking process, you have the opportunity to shape and elevate your wine’s aromatic profile. Our targeted range of products offers you a complete toolbox to guide and enhance expression, from grape to bottle.  1) Enhance Precursors – Set the Stage for Aroma Development OptiEsters OptiEster® boosts the formation of fruity and floral fermentative esters by providing key precursors for higher alcohol acetates and fatty acid ethyl esters. Dosage: 20–40 g/hL Use: Early fermentation – Enhances fruitiness, lifts aromatics, refreshes overripe grapes, and helps mask smoke taint and vegetal notes. OptiThiols OptiThiols® is a formulation of inactivated yeasts rich in reducing compounds that protects against oxidatio

For centuries, sulfur dioxide (SOâ‚‚) has been the trusted guardian of wine for preserving freshness, preventing oxidation, and controlling microbial populations. But with changing consumer preferences, evolving regulations, and advancements in enological science, many winemakers are rethinking their reliance on traditional SOâ‚‚ regimes.  At ATPGroup, we recognize that while SOâ‚‚ remains a powerful tool, it’s no longer the only one. For winemakers looking to reduce or eliminate sulfur additions, a range of solutions is available that support microbial stability, freshness, and shelf life without compromising quality.  Why Reduce SOâ‚‚?  There are several reasons winemakers may choose to reduce sulfur use:  Consumer demand:  Increasing numbers of wine consumers are seeking "low-intervention" or "low-sulfite" wines due to perceived health concerns or personal sensitivities.  Labeling requirements:  In many markets, wine

Lowering SO2 in Your Wine is Getting Easier  With this New Bioprotection Solution As a wine consumer, if you are looking for qualitative low-to-no-sulfite wines, you know it can be challenging. As a winemaker, if you are trying to craft wines with lower levels of sulfites, you know it is difficult to achieve. It requires a deep understanding of your processes, a solid knowledge of the science behind sulfites mechanisms of action, and continued efforts at all stages of your wine’s life cycle. The reasons why you are working on a low(er) SO2 winemaking program can be very diverse and multiple. You may be producing organic wines or simply trying to follow regulatory limits. You may be targeting to reduce the allergens in your wines or trying to use fewer chemicals in general. You may be worried about the negative effect that SO2 can have on your wines’ organoleptic qualities, or you are simply targeting to follow the overall health trend. In any case, Fermentis has solu