Why white wines could become hazy?
In this short video, together with Matteo Marangon (University of Padova, Italy) we analyze how Protein Haze is formed in white wines.

That can occur because:

  • Bottled Wines contain Heat Unstable Proteins
  • Wines are Stored in inappropriate conditions
  • Proteins have not been stabilized correcty

This video is an extract of the of the webinar “Protein instability in white wines: Mechanism of formation and methods for predicting it”.

For a limited time you can access the whole recordings of the webinar for free, click here to view the whole video