Protein turbidity

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This wine defect occurs in bottles when there is too much thermolabile protein in the wine and there is heating (already from 17 °C) or large temperature fluctuations. The nitrogen substances known as "wine protein" change structurally (denature) and form an insoluble, veil-like, flaky precipitate or cloudiness. This shows up in horizontally stored bottles by a white-grey thread on the underside of the bottle body. The smell of the affected wine is inconspicuous, the taste is broad and impure. This can be prevented by protein stabilisation using bentonite. See also other fining techniques under fining as well as under winemaking.

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