Protein binding: a process, not a method

The standard

Verified protein stability holds only once a heat test of the sample triggers no further precipitation. It judges the result of protein binding by the wine's tendency to haze, not by the amount of an agent added.

Criteria

• The binding turns soluble proteins into precipitable compounds
• Its success shows in a heat test, not in the dose
• It is a molecular process, not a fixed method

Distinction

Protein binding ≠ fining: fining is a method that deliberately triggers protein binding. Protein binding ≠ phenol-protein interaction: the latter concerns tannin perception, while verified protein stability attests the absence of precipitable proteins.