Heat stability: tested, not calculated

The standard

The passed heat test judges heat stability not from assumptions but from the result of a controlled warming: if the wine stays clear, it counts as stable.

Criteria

• What matters is the precipitated haze share after controlled warming
• Above all, heat-labile proteins determine the result
• The proof is made on the wine, not calculated from the analysis
• Stability holds for the tested state, not permanently

Distinction

Heat stability ≠ tartrate stability: the one prevents protein haze in warmth, the other tartrate deposit in cold. Heat stability ≠ microbial stability: the latter concerns yeasts and bacteria, the former the physical precipitation of protein. Only the passed heat test proves the state reached.