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