Vitiben bentonite is sodium based and is commonly used in winemaking as a fining agent. It is a type of clay composed primarily of montmorillonite, which has the ability to adsorb and remove proteins, haze-causing particles, and other undesirable compounds from wine.
When added to wine, bentonite forms a gel-like substance that settles to the bottom of the container. This sedimentation process helps clarify the wine by attracting and binding to particles suspended in the liquid, including proteins, dead yeast cells, tannins, and phenolic compounds. As the bentonite settles, it takes these unwanted substances with it, resulting in a clearer and more stable wine.
Bentonite is particularly effective in removing proteins, which can cause haze and cloudiness in wines. It also helps reduce astringency and bitterness by removing excess tannins. Additionally, bentonite can help improve wine stability, preventing the formation of sediment and reducing the likelihood of spoilage.
In your clean preparation container make a thin slurry using 20 ml of water per gram of bentonite needed. For example, if making up a batch for 5 gallons of wine, slowly mix 5 grams of bentonite (1 tsp) in 100ml (3 ½ oz) of water. Do not use wine for making the slurry.
Size: 100 grams
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