Last year, I made what I thought was a perfect chardonnay from fresh
grapes. I initially used some pectic enzyme as well as lysozyme. The
wine ultimately was cold stabilitzed, and prior to bottling, I fined
it with bentonite. It was perfectly clear. The wine was been stored
for the last 6 months at 55 degrees and seemed to be great...a
wonderful aroma of lavender and great flavor.

But over the last few weeks, I've put a few of the bottles in the
refrigerator prior to drinking, and the wine develops a fairly dense
haze...seen only when the wine chills down.

Any ideas of what this is? And, more importantly, how I can avoid
this next year?

Lee

"Lee" > wrote in message
...
> Last year, I made what I thought was a perfect chardonnay from fresh
> grapes. I initially used some pectic enzyme as well as lysozyme. The
> wine ultimately was cold stabilitzed, and prior to bottling, I fined
> it with bentonite. It was perfectly clear. The wine was been stored
> for the last 6 months at 55 degrees and seemed to be great...a
> wonderful aroma of lavender and great flavor.
>
> But over the last few weeks, I've put a few of the bottles in the
> refrigerator prior to drinking, and the wine develops a fairly dense
> haze...seen only when the wine chills down.
>
> Any ideas of what this is? And, more importantly, how I can avoid
> this next year?
>
Obviously your refrigerator is set far too cold and you're not seeing haze,
but ice, forming ;-)

On Dec 27, 10:17�pm, "Waterspider" > wrote:
> "Lee" > wrote in message
>
> ...> Last year, I made what I thought was a perfect chardonnay from fresh
> > grapes. �I initially used some pectic enzyme as well as lysozyme. �The
> > wine ultimately was cold stabilitzed, and prior to bottling, I fined
> > it with bentonite. �It was perfectly clear. �The wine was been stored
> > for the last 6 months at 55 degrees and seemed to be great...a
> > wonderful aroma of lavender and great flavor.
>
> > But over the last few weeks, I've put a few of the bottles in the
> > refrigerator prior to drinking, and the wine develops a fairly dense
> > haze...seen only when the wine chills down.
>
> > Any ideas of what this is? �And, more importantly, how I can avoid
> > this next year?
>
> Obviously your refrigerator is set far too cold and you're not seeing haze,
> but ice, forming ;-)

No, it can't be that. Once the wine cills down in the refrigerator
and I get a haze, the haze persists even after the wine warms up. My
best guess is that this is a pectin haze, which I can check for with
methyl alcohol.

"Lee" > wrote in message
...
On Dec 27, 10:17?pm, "Waterspider" > wrote:
> "Lee" > wrote in message
>
> ...>
> Last year, I made what I thought was a perfect chardonnay from fresh
> > grapes. ?I initially used some pectic enzyme as well as lysozyme. ?The
> > wine ultimately was cold stabilitzed, and prior to bottling, I fined
> > it with bentonite. ?It was perfectly clear. ?The wine was been stored
> > for the last 6 months at 55 degrees and seemed to be great...a
> > wonderful aroma of lavender and great flavor.
>
> > But over the last few weeks, I've put a few of the bottles in the
> > refrigerator prior to drinking, and the wine develops a fairly dense
> > haze...seen only when the wine chills down.
>
> > Any ideas of what this is? ?And, more importantly, how I can avoid
> > this next year?
>
> Obviously your refrigerator is set far too cold and you're not seeing
> haze,
> but ice, forming ;-)

No, it can't be that. Once the wine cills down in the refrigerator
and I get a haze, the haze persists even after the wine warms up. My
best guess is that this is a pectin haze, which I can check for with
methyl alcohol.

I apologize. I attempted to make a joke in the hope that a more
knowledegable member would step in to tell me I'm an idiot and provide a
solution to your problem.

On Dec 28, 8:27*pm, Lee > wrote:
> On Dec 27, 10:17 pm, "Waterspider" > wrote:
>
>
>
>
>
> > "Lee" > wrote in message
>
> ....> Last year, I made what I thought was a perfect chardonnay from fresh
> > > grapes. I initially used some pectic enzyme as well as lysozyme. The
> > > wine ultimately was cold stabilitzed, and prior to bottling, I fined
> > > it with bentonite. It was perfectly clear. The wine was been stored
> > > for the last 6 months at 55 degrees and seemed to be great...a
> > > wonderful aroma of lavender and great flavor.
>
> > > But over the last few weeks, I've put a few of the bottles in the
> > > refrigerator prior to drinking, and the wine develops a fairly dense
> > > haze...seen only when the wine chills down.
>
> > > Any ideas of what this is? And, more importantly, how I can avoid
> > > this next year?
>
> > Obviously your refrigerator is set far too cold and you're not seeing haze,
> > but ice, forming ;-)
>
> No, it can't *be that. *Once the wine cills down in the refrigerator
> and I get a haze, the haze persists even after the wine warms up. *My
> best guess is that this is a pectin haze, which I can check for with
> methyl alcohol.- Hide quoted text -
>
> - Show quoted text -

It's not pectin if you used an enzyme, I suspect you may not have used
enough bentonite and it's protein. I can look it up later.

Joe