Bentonite is used in white winemaking to remove the heat unstable wine proteins
responsible for haze formation [1], but being an non-specific adsorbent, it removes some
other wines compounds linked to wine quality including volatiles [2]. This study was
designed to provide information on the potential impact of bentonite fining on non-volatiles
and volatiles in some Italian monovarietal white wines in order to investigate whether their
depletion differs according to the variety, when the right amount of bentonite is used to reach …

Protein instability is the main non-microbial issue in white wines that results in the formation,
during storage, of haze that results in lower value of the wines produced. Winemakers have
been preventing this issue by adding bentonite, a clay that binds to the positively charged
wine proteins that are subsequently removed together with Bentonite. Bentonite fining is the
most used technique for removing proteins from white wine worldwide. However, bentonite
is not specific for wine proteins, and therefore with its use winemakers could remove also …