I have a persistent haze in a chardonnay, made from frozen juice. The wine was finished too late to put it out for a cold stabilitzation. After completing an MLF, I couldn't get rid of a diffuse haze. I tried bentonite, and then superkleer. When that didn't work, I thought it might be a protein haze, but pectic enzyme (that I had initially used, but then repeated, didn't clear the wine at all.
Finally, I put the wine through a filtration, with perfect results.
I then put the carboy in a large refrigerator, hoping to precipitate out the excess tartaric acid, and the haze came back.
Interestingly, I had a small jug of the wine, left over, that wouldn't fit in the carboy, and this small jug, in the refrigerator, crystalized out perfectly, and is clear.
So, I suspect that the new haze is due to micro-crystals of tartaric. Does anyone have any other ideas? I doubt that this haze will clear on its own. Should I re-filter? re-fine? I've even allowed the carboy to warm up a bit, but it hasn't changed, and is diffusely cloudy.
Any thoughts would be appreciated.
Lee