Bentonite 100g

Description

Bentonite is principally used to remove proteins from white wine and juice, as it is a negatively charged clay colloid and reacts with positively charged proteins, precipitating them from the wine. Use of bentonite in red wines should be limited because of its ability to reduce colour by adsorption of anthocyanins.

Bentonite fining is best performed on the final wine blend, after fermentation.

Dosage The maximum dose before aroma stripping becomes obvious is 1 g/L in whites, and about half that amount in reds.

Usage: Dissolve Bentonite in approximately 20 times its volume of cold water and mix vigorously to remove lumps. Allow the mixture to swell for 6 to 12 hours. Add to the juice or wine during a good mixing. Depending upon the wine, a Bentonite addition may take up to 7 days to settle.