"pp" > wrote in message
oups.com...
> I've recently cranked up my fridge to the max setting to get better
> cold stabilization results and - apart from frozen veggies - this
> resulted in some of my bottled whites developing a haze. This is what
> I've observed:
>
> - the haze is temporary, it goes away when the wine comes back to
> higher temperature in the glass;
>
> - the same wines went through cold stabilization before although under
> a lower fridge setting (set to min cooling);
>
> - the same wines are clear in the fridge at the min setting;
>
> - commercial and kit whites are clear under any setting.
>
> Anybody has an idea what's going on? My first guess was a protein haze,
> but I am under the impression that that one develops when the wine is
> heated and not cooled. The fridge temp is between 28-30F at the max
> setting.
>
> Thx,
>
> Pp

Protein hazes occur at high temperatures. Your cold stabilization is not
quite complete. Commercial wines are often held at 26 to 28 degrees for
several days. More info here
http://home.att.net/~lumeisenman/chapt15.html
Good luck
Lum