Technical Yearbook 2024

DECEMBER

Stirring things up – Sauvignon blanc juice stabulation By Carien Coetzee

What is stabulation? During “normal” winemaking practices, the juice lees (solids) are removed from the juice after pressing by sedimentation or flotation and subsequent racking. This process is usually completed within 48 hours.

Stabulation is the process of keeping the pressed juice in contact with the fine juice lees by regularly stirring up the solids. Settling or flotation and racking operations are therefore delayed until stabulation is finished.

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TECHNICAL YEARBOOK 2024