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Protein haze
Physical and stabilityRecoverable if caught early
Nothing. It looks like a fine, even mist that appears after the wine has been left somewhere warm.
What causes it
Heat-unstable proteins in white wine coagulating when the bottle gets warm. The wine is perfectly sound.
Detection threshold
Visible against a light. Confirmed with a heat test: 80C for two hours, then cool and look.
What you can do
Bentonite fining before bottling, at the rate a bench trial gives rather than a guessed one.
How to prevent it
Heat-test every white and rose before bottling. This is the most common reason a home white goes cloudy in summer.