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protein haze

proteinic precipitation (GB)
troules causés par les précipitations d`albumine (F)
precipitati proteici (I)

This wine faults Occurs in bottles if too much thermolabile in the wine protein is included and a warming (from 17 ° C) or large temperature fluctuations occur. The nitrogen substances called "wine protein" change structurally (denature) and form an insoluble, fog-like, flaky precipitate or a cloudiness, This manifests itself in horizontally stored bottles by a white-gray thread at the bottom of the bottle body. The smell of the affected wine is inconspicuous, the taste is wide and unclean. This can be achieved by protein stabilization bentonite be prevented. See also other fining techniques below beautiful as well as under winemaking,

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