A comprehensive review and optimization of the winemaking process. I began by conducting juice nutrient analysis to optimize grape quality and fermentation health. We established a native yeast monitoring protocol to ensure the strongest yeast strains thrived throughout fermentation, and a MLF (malolactic fermentation) nutrient program to enhance wine stability and flavor development. I led the implementation of rigorous analysis panels to assess metabolites of yeast and bacteria as well as study their populations; this ensured only stable lots were included in the final blend and eliminated the need for filtration. Additionally, we strategically incorporated an acceptable level of rejected lots into the production plan, redirecting them for use in lower-tier programs rather than selling as bulk, which allowed the company to maintain both quality and sales targets.