Stabilizing your wine makes sure that the yeast is neutralized and won’t begin re-fermenting. Unstable wine can be fizzy, create more sediment in the bottles, and even blow the corks right out of them! Stabilizing your wine also allows it to have a longer shelf life. When stabilizing your wine there are a few products you can use: Potassium Metabisulphite, Potassium Sorbate, Campden Tablets.
Clarifying your wine has a big impact on the presentation and flavour of your wine, and also makes it easier to keep your bottles clean. Aging your wine is a good cost effective way to clear your wine, but may take a considerable amount of time. Products like Kieselsol and Chitosan help speed the process up and are completely flavourless and odourless.