David M. Bueker wrote:"Protein haze?"
Grapes contain small quantities of protein, and some varieties (Sauvignon Blanc) sometimes contain large amounts. Protein is carried over from the grapes into the wine during fermentation. Originally, the protein molecules are much too small to be visible in the wine. However, under certain conditions protein molecules link together (polymerize) and grow larger. After many protein molecules have linked together, the protein particles are large enough to be visible, and the particles are too large to remain suspended in the wine. This growth process is very slow at normal cellar temperatures, but when wine becomes warm, the protein molecules grow more rapidly.
Excess protein is not difficult to remove from most wines, but sometimes Sauvignon Blanc wines can be difficult to stabilize completely without damaging aromas and flavors. The standard treatment for all new white and blush wines is to fine with bentonite.
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