**6. Conclusions**

As overviewed in this chapter, there are many physicochemical wine instabilities and defects that can appear during wine production. Some defects can significantly decrease the wine's sensory quality. However, today, there are several treatments and solutions to avoid them or reduce their impact on wine quality. The best strategy is always a preventive approach. Nevertheless, some of the defects are intrinsic to the grape composition and/or wine production process therefore they must be removed or minimised before bottling. The available treatments, either by using fining agents, additives, or other technological solutions, are generally effective, although they are sometimes not the perfect solution as they can also impact on positive wine sensory attributes and/or have a detrimental environmental impact. Current research trend is focused on the development of fining agents, additives, or technological solutions with improved specificity that will allow the removal of the defect without changing the other wine characteristics, and at the same time to explore low cost, natural or renewable materials that will allow a lower environmental impact of the stabilisation process.

*Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging*
