Last week I had a white wine, served direct from the fridge at a fairly cold emperature, that was noticibly cloudy. When I went back to try it 2 hrs later, at room temperature (fairly warm), it was perfectly clear. No signs of cloudiness at all. Any idea what was going on here?? Tom
Very similar problem in beer. There are a lot of links discussing it. Google protein haze in wine and you'll get them. If it was tartrates, they would fall out as crystals at the bottom of the bottle and not go back into solution, unlike proteins which will dissolve if the wine is warmed and the pH hasn't been altered.
I suspected it might be a protein haze problem as well, but I've never seen one that disappeared w/ temperature. Definitely not tartrates. What do the winemakers do to avoid protein hazing?? Tom
Registered: 02-18-2004 16:44:33
Posts: 631
Loc: Berkeley, CA
Fining with bentonite, usually.
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