Haze in wine: a finding, not a fault

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The standard

A cause-based assessment of haze determines the origin of the particles before it judges any treatment. Protein, tartrate and yeast lead to the same picture and to different conclusions.

Criteria

The cause is determined before the finding is evaluated
Tartrate and sediment count as precipitation, not as haze
Microbial activity remains distinguished from physical instability
Clarity counts as a state, not as a mark of quality

Distinction

Haze ≠ filtration: filtration is an intervention, haze a finding. Haze ≠ oxidation: the one process alters the appearance, the other the taste. A cause-based assessment of haze keeps the two apart.