Why Are Antimicrobials Important in Wine?

Have you ever wondered how wine stays just as good months or even years after bottling?
A big part of this answer lies in controlling the microbes that are naturally present in wine.
In winemaking, antimicrobials are substances that are used to prevent from the growth of undesired microbes, such as yeast, bacteria, and molds. If they are left uncontrolled, they can cause undesired fermentation, they can spoil aromas, turning into vinegar, for example, and they can create instability in finished bottles.
The most well-known antimicrobial is sulfur dioxide, or SO₂. If properly used and dosed, it wouldn’t affect the taste of a wine but it will keep its quality.
Antimicrobials are like wine sheriffs. They prevent from undesired fermentation, they protect wine aromas, and they extend the shelf life and stability of a wine.
Antimicrobials can be part of a broader strategy that includes temperature control, filtration, and proper hygiene conditioning to the winery. They are typically used from the vinification to inhibit microbial spoilage, after the bottling, to preserve the wine’s quality.
And you should not worry about sulfites because their use is strictly regulated and in the right amount, it would not alter the wine’s taste but will preserve its freshness, and it doesn’t pose any risk for most of the consumers.
Some winemakers even produce wines without added sulfites, but this requires an extra level of microbial attention, to reduce any faults.
In conclusion, antimicrobials are key for making wines that are clean, age-worthy and enjoyable.
Thanks to them, a wine can stay stable and enjoyable even after a long time.
Can I have a screw cup? Grazie!