Dr. Aude Watrelot, Jennie Savits, & Maureen Moroney | 2020
Protein instability or protein haze is a visual defect which is particularly noticeable in white wines. It can make the wine appear murky, cloudy, or turbid, or can even result in an unattractive precipitate at the bottom of the bottle.Protein stability is also sometimes called heat stability, because heating a wine can cause proteins to become unstable faster. To achieve protein stability in wines, various treatments and fining agents may be used.