Other clarificaion products, stabilization
The Wine law allow to use many winetreatment products. The sensory of the wines in differnet vintages, by different wines can be affected by the acidification. A wine with microbiological disorders cannot be sold. Besides cellar hygiene, sufficient sulphuring and permanent SO2-control are the decisive factors to assure that bottled wines are not microbially infested. Vitamin C and sorbic acid have a supporting effect.