Bentonite is used in the wine industry to clarify musts, wine materials and high-quality wines against proteinaceous, reversible colloidal and biochemical turbidity and to stabilize them.

Bentonite is an excellent adsorbent that is ideal for removing biochemical turbidity and unwanted flavors. The clarification process is based on the tandem of two processes – adsorption and flocculation of turbid particles. Bentonite clings to protein impurities and traps them at the bottom.

Natural precipitation is not the only reason why wine becomes cloudy. The point is that other almost elusive “mud” remains in the waste: protein mass (remains of dead yeast), yeast fungus waste, tartrate and so on. This is why it is recommended to clarify the beverage before bottling – regardless of the variety.

Clarification is not the same as filtration. Various flannel and paper filters are used for filtration, but because of this, the quality of the drink deteriorates, it loses its strength and is exhausted. Hence, clarification is always preferred.

 The main advantages of using bentonite:

• High selectivity of sorption of organic and inorganic compounds;
• Increased biological stability of the beverage;
• Compatibility with other coating agents, whereby quality clarification and stability of the beverage is achieved at lower dosages;
• The quality and flavor of the product remains unchanged during processing.