Bentonite
Bentonite is used to remove unstable proteins found in wine. It is unique in that it possesses a negative electrostatic charge. This attracting charge along with hydrogen bonding causes suspended particles in the wine to bind to it as it settles to the bottom of the container. Recognised by the OIV, bentonite is permitted for use in grape wine in over 45 countries worldwide.
Bentonites are hydrous aluminium silicates belonging to the montmorillonite group. Bentonites are used for clarification operations or protein stabilisation in musts and wine. Bentonites fix to certain unstable proteins which allows them to be eliminated. Bentonites are capable of fixing coloured matter.
For further substance information, please see the International Oenological Codex.
Synonym(s): Wilkinite, Volclay
CAS Number: 1302-78-9
E Number: 558
INS Number: 558
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Antioxidant Bentonites : processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not available at this time
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage
Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
As outlined in the OIV’s International Code of Oenological Practices, Bentonite is used:
For clarification operations or protein stabilisation in musts and wine. Bentonites fix to certain unstable proteins which allows them to be eliminated. Bentonites are capable of fixing coloured matter.
Usage in Winemaking:
Bentonite is used to remove unstable proteins found in wine. It is unique in that it possesses a negative electrostatic charge. This attracting charge along with hydrogen bonding causes suspended particles in the wine to bind to it as it settles to the bottom of the container. It is very effective in dragging out yeast, tannins and other stubborn protein-based particles that may want to linger after fermentation. The result is a wine with a glassy clear appearance and a colour that is radiant. It also helps to reduce the occurrence of certain off-flavours, as well as reduce the wine’s ability to oxidise.
See FIVS technical papers for more information - click here.
