Heat stability test protocol:
• Fine filter a 100 mL sample of wine (a coffee filter works great for this). If the sample is not filtered, other forms of precipitation may settle out with the protein and it will be difficult to get an accurate assessment of the results.
• In a non-reactive container, heat the sample of wine to 176° F (80°C) and hold it there for 10 minutes.
• Turn off the heat, let the sample cool for 15 minutes.
• Place the sample in a laboratory flask which can go from hot to cold without cracking
• Place the flask in the freezer for 4-6 hours.
• Take out the sample; let it come to room temp.
• If the sample shows any haze or precipitation it is not heat stable. You will need to use bentonite (or more bentonite if you are checking the effectiveness of a treatment) to fine the wine.
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