How well does your lab test predict protein stability during storage and transport?

摘要

Preventing protein haze in white wines is an established part of wine production and is achieved by absorbing proteins onto bentonite. Whilst bentonite is effective, it is not without disadvantages and common problems include wine volume losses, quality downgrades and disposal of used bentonite. The amount of bentonite required to prevent protein haze differs from wine to wine. Therefore, to optimise bentonite use, addition rates are individually estimated through laboratory fining trials.