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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 when there is too much thermolabile in wine protein is included and there is heating (already from 17 ° C) or large temperature fluctuations. The nitrogen substances referred to as "wine protein" change structurally (denature) and form an insoluble, veil-like, flaky precipitate or one cloudiness, This is shown in the case of horizontally stored bottles by a white-gray thread on the underside of the bottle body. The smell of the affected wine is unremarkable, the taste is broad and unclean. This can be done by means of protein stabilization bentonite be prevented. See also other fining techniques below beautiful as well as under winemaking,

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