Protein/Heat stability

Protein/Heat stability

Hazes in wine may be caused by several factors, and protein instability is one of these. Proteins in wines are derived from the grapes and so levels will be affected by grape variety, pH, how the wine is processed and the condition of the fruit: thus protein levels vary widely in wines. Protein haze formation is a complex process, as it is dependent upon both protein content as well as interactions of these proteins with phenolic components. Therefore, due to the complexity of this haze–forming process, prediction of protein instability is best carried out via a functional test. Our method involves heating, and visual assessment of haze by one of our analytical experts.

Protein instability is one of the analysis that we recommend pre–bottling, since it allows winemakers to apply palliative measures to correct any potential problems.

Amount to send: 100ml

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If you would like further information or prices please email us at or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.

Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207