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#354036 - 07-13-2009 16:22:32 Winemaker Question: Cloudy White
TomHill Offline
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Elvis Has Entered the Building!

Registered: 02-15-2004 17:42:19
Posts: 11457
Loc: LosAlamos
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

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#354037 - 07-13-2009 16:29:24 Sounds like protein haze... [Re: TomHill]
Everett Bandman Offline
Local

Registered: 12-12-2000 08:00:00
Posts: 1472
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.

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#354039 - 07-13-2009 16:39:42 My Suspicion As Well... [Re: Everett Bandman]
TomHill Offline
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Elvis Has Entered the Building!

Registered: 02-15-2004 17:42:19
Posts: 11457
Loc: LosAlamos
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

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#354042 - 07-13-2009 16:42:55 Re: My Suspicion As Well... [Re: TomHill]
Steve Edmunds Offline
Regular

Registered: 02-18-2004 16:44:33
Posts: 631
Loc: Berkeley, CA
Fining with bentonite, usually.
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Don't know why a man can't make his way through this life, without diggin himself into a hole; don't know why I can't give these blues away, to save my soul...

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