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Lexicon

The largest wine encyclopedia in the world with 26,430 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Protein turbidity

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.

This page was last modified at 17 July, 2022 at 12:11.

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Egon Mark

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

The world's largest Lexicon of wine terms.

26,430 Keywords · 47,023 Synonyms · 5,321 Translations · 31,763 Pronunciations · 208,666 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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