I have a similar problem. I have three carbouys of Sauvignon Blanc
from fresh juice. I fermented pretty cold and added lysozyme after
fermentation to arrest MLF. I fined with benonite, kieselsohl and
isinglass and finally with spakalloid. The wine is pretty clear. I
put one carbouy in a cooler at around 28 degree for two weeks. It
appears to have dropped some crystals (although I'm not sure) but is is
really hazy! Probably to hazy to filter.

Is this a lysozyme phenomenon? I don't know if I should cold stabilize
my other carbouys.

Dan

pp wrote:
> 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