The prevention of protein haze and other deposits is a major concern for winemakers worldwide, often requiring a wine to be stabilized before bottling. Bentonite fining is a widely used clarification process that works by removing haze-causing substances through adsorption. Bentonite clay, which is negatively charged, is introduced as a slurry to the wine. It attracts and binds to the positively charged protein molecules. This neutralization causes the particles to settle, improving the wine's clarity and color while making it more stable for storage, thereby preserving its characteristic taste and aroma. However, a precise amount of bentonite is crucial, as an excess can strip the wine of its desirable colors and flavors.
Winemakers can use the HI83749 turbidity meter to determine a wine's initial turbidity before adding the HI83749-20 Bentocheck Solution. A second turbidity reading is then taken after the pre-made solution is added to a wine sample. If this second reading is less than the initial reading plus 2 NTU, the wine can be considered stable. If it is not, the winemaker can perform a series of tests using the HI83749 to determine the ideal amount of bentonite needed to effectively stabilize their wine.
