Hanna Instruments-83749-20 Bentocheck solution, 100ml, for use with the Hanna Instruments-83749-02 Turbidity meter The prevention of protein haze or deposit in bottled wines is a concern, and often a wine needs to be stabilised before bottling. Fining, or clarifying, is the process of removing substances that contribute to haze by binding them through adsorption.
Bentonite clay is a commonly used fining agent in wine; it is negatively charged and incorporated into the wine as a slurry, or fine powder mixed with water. The negatively charged clay binds to the positively charged protein molecules, and this neutralisation allows the particles to settle out, transforming the beverage to a desired colour and clarity.
This process also makes the wine more stable, meaning the wineâ€™s signature taste, aroma, and appearance wonâ€™t change while in storage. However, it is important for a winemaker to know exactly how much bentonite to add - if added in excess, it can actually strip the characteristic colours and flavours.
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