"Lum" > wrote in message
...
>
> "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.

The best I can do is 33*F for unlimited time. Will this "high temp" cold
stabilization do anything worth waiting for?????


More info here
> http://home.att.net/~lumeisenman/chapt15.html
> Good luck
> Lum
>
>