Many wineries continue using the same Enology products year after year for good reason. The products work, the winemaking team trusts them, and changing inputs can feel risky, especially in difficult markets.

But familiarity and exclusivity are not always the same thing.

Over time, technically equivalent alternatives emerge, sourcing structures evolve, and new cost-saving opportunities become available. In some cases, the same products may be available through “off-label” programs designed to improve cost efficiency while maintaining quality expectations. It is also worth recognizing that many suppliers of specialty Enology products are brand owners and marketers rather than the original manufacturers themselves.

Some wineries aggressively benchmark their Enology programs and sourcing strategies in ways that others may never think to explore. Large wineries, in particular, often evaluate these opportunities strategically. Smaller and mid-sized wineries, however, may not always realize viable options exist or may assume their long-established products are the only path forward.

That does not mean every product should be replaced. Some products are truly unique and highly differentiated. But others may deserve a second look.

In today’s market, reviewing a “standard” Enology program is not about cutting corners. It is about understanding all available options and making informed decisions based on both technical performance and financial reality.

Reach out to your ATPGroup representative or call (707) 836-6840 to discuss objective benchmarking and sourcing evaluation opportunities.

This article is Part 3 of a four-part series exploring a broader approach to winery cost optimization, including evaluating every cost-savings opportunity across winery operations. To read the full series, visit the “Rethinking Cost Optimization” page in the ATPGroup Winemaker’s Toolbox: https://atpgroup.com/2026/05/rethinking-cost-optimization/

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

Not all cost-saving opportunities create the same financial impact.

Many cellar chemicals are commodity products with relatively low margins, meaning even aggressive negotiations may only reduce costs by a few cents per pound. Specialty Enology products such as yeast, malolactic bacteria, and enzymes operate differently. They are higher-value inputs where even modest optimization can sometimes translate into significantly greater overall savings.

A useful analogy might be a steakhouse dinner. If someone orders a filet mignon with potatoes on the side, there is likely more opportunity to reduce the total bill by reconsidering the entrée than by negotiating the price of the potatoes.

The same principle can apply in the winery.

That does not mean wineries should compromise wine quality or abandon trusted winemaking practices. It simply means that all categories should be evaluated with the same level of financial awareness, especially during difficult market conditions.

Many wineries spend considerable time negotiating products where the maximum possible savings may be measured in pennies, while overlooking categories where equivalent technical performance combined with even modest optimization may result in savings measured in dollars instead.

The biggest savings opportunities may not always be the most obvious ones.

Contact your ATPGroup representative or call (707) 836-6840 to discuss practical opportunities for Enology cost optimization.

This article is Part 2 of a four-part series exploring a broader approach to winery cost optimization, including evaluating every cost-savings opportunity across winery operations. To read the full series, visit the “Rethinking Cost Optimization” page in the ATPGroup Winemaker’s Toolbox: https://atpgroup.com/2026/05/rethinking-cost-optimization/

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

As wineries continue facing economic pressure, many cost-reduction conversations naturally focus on high-volume operational products like cellar chemicals. These are products purchased in large quantities throughout the year, so they often receive the most attention during budget reviews and supplier negotiations.

But volume does not always equal the greatest savings opportunity.

In many wineries, Enology Specialty Products such as yeast, malolactic bacteria, and enzymes are reviewed far less frequently than other operational costs because the products are trusted, familiar, and closely tied to wine quality. Once a product proves successful, it often becomes part of the standard winemaking program for years without much reevaluation.

That approach is understandable. Winemakers value consistency, reliability, and products they know will perform. But in today’s market, even long-established programs deserve periodic review. Products, sourcing strategies, and pricing structures evolve over time, and technically comparable alternatives may now offer meaningful savings without compromising performance or wine quality.

Cost optimization is not always about using less. Sometimes it simply means taking a fresh look at categories that historically may not have been part of the conversation.

You may be closer to meaningful savings than you think.

Reach out to your ATPGroup representative or call (707) 836-6840 to discuss opportunities for Enology product benchmarking and cost evaluation.

This article is Part 1 of a four-part series exploring a broader approach to winery cost optimization, including evaluating every cost-savings opportunity across winery operations. To read the full series, visit the “Rethinking Cost Optimization” page in the ATPGroup Winemaker’s Toolbox: https://atpgroup.com/2026/05/rethinking-cost-optimization/

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 ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

Bottling is where everything comes together, and where small sanitation gaps can have the biggest consequences. Even clean, stable wines can run into trouble if bottling lines aren’t properly cleaned and sanitized. Think about critical areas: complex filler components, hard-to-reach valves and gaskets, and inconsistent CIP coverage. In the presence of microbes, these factors all contribute to an environment prone to contamination.

The risk? Spoilage organisms, refermentation, off-aromas, and reduced shelf life; all introduced at the point where there’s no opportunity to correct course. From there, the impact can escalate quickly, leading to rework, dumped wine, packaging holds, and ultimately, brand damage.

The good news is that these challenges are manageable with the right approach. But bottling line sanitation isn’t one-size-fits-all. It requires the right chemistry, well-designed protocols, and a clear understanding of your specific equipment and wines. A strong program starts with a structured approach:

1. Assess – Evaluate your bottling line and identify key risk points.

2. Optimize – Refine CIP design, flow rates, and protocols for full coverage.

3. Clean – Thoroughly remove organic and inorganic soils.

4. Sanitize – Apply the right sanitizer based on your microbial risks.

5. Verify – Confirm effectiveness through testing and inspection.

6. Record – Document each step to ensure consistency and accountability.

In practice, bottling-line hygiene depends on validated CIP fundamentals. Aligning those variables across the full product-contact path typically requires experienced line-specific assessment. That’s where ATPGroup comes in.

ATPGroup provides a complete approach to bottling line sanitation, combining advanced cleaning chemistries for effective microbe, soil, and biofilm removal with high-performance sanitizers designed for winery applications. Our team also offers hands-on support to help optimize CIP systems, refine SOPs, and implement verification methods that ensure your program is working as intended.

ATPGroup’s Cleaning & Sanitation program is built with winery operations in mind, including the unique demands of bottling lines. Our team will work with you to develop tailored protocols that balance hygiene, efficiency, and wine quality; helping you protect your wine at the most critical stage. For more information on or to schedule a consultation, e-mail the expert at jplato@ATPGroup.com, visit our website, or call (707) 836-6840.

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

The surge in no- and low-alcohol wines is creating exciting opportunities for wineries to reach new consumers. But as many producers are discovering, removing alcohol changes more than just the label. It fundamentally shifts how these wines behave from a food safety standpoint.

In traditional wine, alcohol plays a major role in suppressing microbial growth. Once that protection is reduced or eliminated, the product begins to behave more like a ready-to-drink beverage. This means that microorganisms, including food-borne pathogens such as norovirus, Listeria monocytogenes, and E. coli, are more likely to survive and grow if proper controls are not in place.

Many winemakers are surprised to learn that their existing cleaning and sanitation programs may no longer be sufficient. Higher residual sugar levels, additional processing steps like dealcoholization and blending, and increased handling during filling all create new opportunities for contamination. Controls that worked well for traditional wines, such as sulfur dioxide alone, may not provide the same level of protection in low- or no-alcohol products.

These changes also bring new regulatory considerations. Under FDA and FSMA guidelines, low- and no-alcohol wines are not automatically considered low risk and require a documented hazard analysis along with validated preventive controls, particularly around sanitation.

So what should winemakers be thinking about?

• Are current cleaning and sanitation protocols sufficient without the antimicrobial protection of alcohol?
• Do fillers, valves, and other high-risk areas receive the level of attention they now require?
• Are sanitation procedures validated and properly documented for audit readiness?
• Is there a strategy in place to prevent post-process contamination?

If these questions raise new considerations, you are not alone. Many wineries entering this category are navigating these challenges for the first time.

To help producers confidently address these issues, ATPGroup has developed an in-depth guide to cleaning and sanitation for no- and low-alcohol wines. This practical resource outlines the risks, regulatory expectations, and effective strategies needed to produce safe, stable, and high-quality products. View the guide here: https://atpgroup.com/2026/04/cleaning-sanitation-for-dealcoholized-wines/

Whether you are just beginning to explore low- and no-alcohol wines or looking to refine your existing processes, ATPGroup provides the insights and solutions you need. ATPGroup also offers a full range of cleaning and sanitation solutions, along with a team of experts ready to support your operation with tailored recommendations. For more information on or to schedule a consultation, e-mail the expert at jplato@ATPGroup.com, visit our website at ATPGroup.com, or call (707) 836-6840.

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

The surge in no- and low-alcohol wines is creating exciting opportunities for wineries to reach new consumers. But as many producers are discovering, removing alcohol changes more than just the label. It fundamentally shifts how these wines behave from a food safety standpoint.

In traditional wine, alcohol plays a major role in suppressing microbial growth. Once that protection is reduced or eliminated, the product begins to behave more like a ready-to-drink beverage. This means that microorganisms, including food-borne pathogens such as norovirus, Listeria monocytogenes, and E. coli, are more likely to survive and grow if proper controls are not in place.

Many winemakers are surprised to learn that their existing cleaning and sanitation programs may no longer be sufficient. Higher residual sugar levels, additional processing steps like dealcoholization and blending, and increased handling during filling all create new opportunities for contamination. Controls that worked well for traditional wines, such as sulfur dioxide alone, may not provide the same level of protection in low- or no-alcohol products.

These changes also bring new regulatory considerations. Under FDA and FSMA guidelines, low- and no-alcohol wines are not automatically considered low risk and require a documented hazard analysis along with validated preventive controls, particularly around sanitation.

So what should winemakers be thinking about?

• Are current cleaning and sanitation protocols sufficient without the antimicrobial protection of alcohol?
• Do fillers, valves, and other high-risk areas receive the level of attention they now require?
• Are sanitation procedures validated and properly documented for audit readiness?
• Is there a strategy in place to prevent post-process contamination?

If these questions raise new considerations, you are not alone. Many wineries entering this category are navigating these challenges for the first time.

To help producers confidently address these issues, ATPGroup has developed an in-depth guide to cleaning and sanitation for no- and low-alcohol wines. This practical resource outlines the risks, regulatory expectations, and effective strategies needed to produce safe, stable, and high-quality products. View guide here: https://atpgroup.com/2026/04/cleaning-sanitation-for-dealcoholized-wines/

Whether you are just beginning to explore low- and no-alcohol wines or looking to refine your existing processes, ATPGroup provides the insights and solutions you need. ATPGroup also offers a full range of cleaning and sanitation solutions, along with a team of experts ready to support your operation with tailored recommendations. For more information on or to schedule a consultation, e-mail the expert at jplato@ATPGroup.com, visit our website at ATPGroup.com, or call (707) 836-6840.

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.

As demand for non-alcoholic wine continues to grow, more producers are exploring dealcoholization as a way to expand their portfolios. But removing alcohol is only the first step. The real challenge lies in what comes next.

Alcohol plays a critical role in a wine’s structure, balance, and sensory expression. Once it is removed, the wine often loses body, aromatic intensity, and overall integration. What remains can feel thin, sharp, and incomplete. To produce a high-quality non-alcoholic wine, winemakers must shift their mindset from simple removal to thoughtful reconstruction.

This process centers around four key areas: acidity, mouthfeel, aroma and flavor, and color. Dealcoholization can concentrate acids, resulting in a sharper profile that requires careful adjustment. At the same time, the loss of alcohol reduces viscosity and mid-palate weight, creating a need to rebuild texture and structure. Aromatics are often diminished during processing, requiring targeted strategies to restore complexity and expression. Even color can be affected, particularly in red wines, where vibrancy may be lost.

Each of these elements must be addressed in balance to create a finished wine that still delivers a complete, enjoyable, and authentic sensory experience. The challenge is not just technical, but stylistic. The goal is to preserve varietal character and drinkability while working within a fundamentally different framework.

There is no single solution. Instead, success comes from understanding how different tools and ingredients can be used together to rebuild the wine from the ground up.

For a deeper look at the key components, formulation strategies, and product solutions available for dealcoholized wine production, visit ATPGroup’s full guide: https://atpgroup.com/2026/03/dealcoholized-wines/

For assistance in optimizing your low- and no-alcohol wine production process, contact your ATPGroup Technical Representative or Enology Products Specialist, call (707) 836-6840, or visit www.ATPGroup.com.

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

Tartrate stabilization helps keep wines bright, clear, and free of the “wine diamonds” that consumers often perceive as a flaw. While traditional cold stabilization works, it can be time- and energy-consuming, and can affect aromatics and flavor. Today, there are smart, innovative stabilization solutions that eliminate the need for chilling while protecting wine quality and making cellar work easier.

Carboxymethylcellulose (CMC)

CMC is a cellulose-based solution that acts by interfering with crystal growth. While traditional stabilization induces crystal formation, CMC prevents them from developing in the first place. It provides reliable stability without chilling and helps preserve pH, aroma, and flavor. CMC is a strong choice for white and rosé wines where clarity and freshness are priorities.

Acacia Gum

Acacia gum, made from the sap of Acacia trees, coats the tiny tartrate particles so they cannot grow into visible crystals. It also helps protect color, making it especially useful for wines that need both tartrate and color stability.

Product Recommendations: 

Modern stabilization programs often combine CMC and Acacia gum solutions to deliver comprehensive protection. ATPGroup's Coldstab Cel, Coldstab Color, LGA-20, and LGA-30 can be used individually or together to deliver complete wine stability without compromising quality or filterability.

We’ve put together a practical guide to help you choose the right solution for your wine: CLICK TO DOWNLOAD

Bench trials are recommended, and your ATPGroup representative is available to help optimize the best stabilization protocol for your wine. Our solutions are competitively priced and stocked in Windsor, CA for fast, reliable delivery when you need them. For more information, contact your ATPGroup Technical Representative or Enology Products Specialist, call (707) 836-6840, or visit www.ATPGroup.com.

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

ATPGroup is pleased to announce the addition of Brendan Loftus and Georgetta Dane to its Enology Sales team, reinforcing the company’s commitment to technical expertise, regional support, and long-term partnerships with winery customers.

Brendan Loftus joins ATPGroup as an Enology Sales Representative covering Napa and Lake Counties. A Sonoma County native raised in Healdsburg, Brendan studied Enology at Cal Poly San Luis Obispo before spending several years working harvests across major wine regions in both the northern and southern hemispheres. His international experience includes time in Argentina, Chile, Hungary, and other established wine producing countries. He later returned to Northern California, where he most recently worked at Rack and Riddle, gaining broad hands-on experience from grape to bottle.

Georgetta Dane joins ATPGroup as a Sales Representative serving the California Central Coast, Texas, and the Southeast states. She brings more than two decades of winemaking experience to the role, with a career that spans technical leadership, large scale production, and brand development. She previously held senior winemaking and leadership roles at Golden State Vintners and The Wine Group, where she managed complex production programs and led winemaking teams across multiple brands and varietals. Georgetta holds a Master’s Degree in Fermentation Science and a Bachelor’s Degree in Food Science, offering customers deep technical insight paired with practical cellar knowledge.

With these additions, ATPGroup continues to strengthen its technical sales organization by aligning experienced winemakers and production specialists with regional customer needs. Loftus and Dane will work closely with winery partners to support winemaking decisions, provide product guidance, and deliver practical solutions across all stages of production.

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

Sparkling wine is one of the most expressive and technically demanding wine styles. Its character begins with the grape variety, the vineyard, and the production method, but the final sensory signature depends heavily on yeast. Yeast acts as the invisible winemaker, shaping aroma, flavor, texture, and bubble structure throughout both primary and secondary fermentations.

Different strains of Saccharomyces cerevisiae behave very differently under the challenging conditions of sparkling wine production. Low pH, increasing alcohol, and high pressure create an environment where only the right strains thrive. Equally important, each strain varies in its ability to create and release the flavor compounds that drive complexity and define style. When secondary fermentation takes place in the bottle and is followed by proper riddling, the yeast has an even greater influence on the final profile.

To help winemakers better understand the impact of yeast selection, ATPGroup conducted a focused trial using three different yeast strains. We evaluated how each strain affected fermentation performance, aromatic development, palate structure, and overall sparkling wine quality.

We invite you to taste the results for yourself at our complimentary WIN Expo 2025 Trial Tasting, where you will have the chance to discuss the findings with our technical team and guest winemaker.

Trial Tasting Details
Date: Thursday, December 4, 2025
Time: 2:00 to 3:00 PM
Location: WIN EXPO at the Sonoma County Fairgrounds - Hall of Flowers (Booth 614)

Details: https://atpgroup.com/atpgroup-win-expo-2025-trial-tasting/

No RSVP is required. Just stop by and join the tasting.

Presenters:
James Roblee, ATPGroup Technical Support Representative
Jim began his wine career in the Finger Lakes after graduating from Cornell University. He followed his passion for wine to California, where he held winemaking positions with some of Napa’s biggest and most luxurious brands for over 14 years. Now with ATPGroup, he assists fellow winemakers to find innovative and customized solutions to process obstacles. 

Kyle Altomare, Winemaker at Gloria Ferrer
Kyle leads the winemaking team at Gloria Ferrer with a philosophy rooted in his Italian upbringing. The son of a chef, Kyle was raised to “pursue flavor”—to break it down, understand its nuances, and seek balance. This foundational lesson continues to shape his approach to sparkling wine, a category he describes as “crafted, not prescribed—there’s no recipe, only a series of choices. The real work happens in the bottle, not the cellar.” Kyle’s approach is intuitive and human. He listens to the wine and follows the path it wants to take.

Special Registration Offer from ATPGroup
If you have not yet registered for WIN EXPO 2025, we invite you to attend as a guest of ATPGroup. Use promo code ATP245 for a complimentary pass to the trade show floor or $30 off conference sessions. Register here: https://www.wineindustryexpo.com

ATPGroup will also be exhibiting in booth 245 and ready to talk enology products, cellar supplies, filtration, tasting room drinkware, cleaning and sanitation solutions, and everything else you need for your winery operations

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.