**3.6 Ion concentration and electrical conductivity**

In a model wine system, increasing the ionic strength and electrical conductivity could increase protein haze formation after heating by reducing electrostatic repulsion of proteins [74, 77]. A study on Chilean Sauvignon Blanc wine reported that more protein haze formation in wine was observed by increasing the electrical conductivity [78]. However, a more recent study on a range of Australian white wines showed a negative correlation between protein haze formation and electrical conductivity [79]. These contradictory results could be related to the differences in other wine components of importance to protein haze formation.
