"Rene" wrote in message
om...
"Negodki" wrote in message

I think of precipitation as suspended solids dropping out of solution
and
sinking to the bottom. Are we in agreement on this usage?

Yes. Think of my explanation as of flocking of protein. It will settle
eventually, therefore my use of the word precipetate. It might take a
long time though, and a gelatine fining would then be preferable to
accelerate this process.

Do you mean that two reducing agents in combination may have the
opposite
effect, i.e. to form a haze rather than cause precipitation?
If so, why doesn't this occur more frequently? Are there any predictable
(and thus avoidable) circumstances under which this might occur?

??, do not exactly know what you mean, but when the haze is settled,
it's a precipetate. Anyway, it is very difficult to reason what
exactly is going on as wine is such a complex mix and constantly
changing ('aging').
If my explanation is right it would imply apples are rich in reducible
proteins/amino acid groups. Don't really know about that, it is just a
logical guess yet. Cidermakers should know more about these things.

I'm now wondering if the two inexplicable hazes I've had in the past
(with
apple wine!) have been a result of the S2O5 additions after all
(although
they didn't occur in already clear wine, but rather the wine just failed
to
clear without a great deal of fining).

Thanks.

I don't want to get into defining "precipitation." But, fining wine with
gelatin will not drop out protein. Gelatin is a protein. Fining with
Bentonite is the usual way of removing protein.
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