Bentonite is an absorbent aluminium phyllosilicate or impure clay. Bentonite has the property of adsorbing relatively large amounts of protein molecules from aqueous solutions. Consequently bentonite is uniquely useful in the process of winemaking, where it is used to remove excessive amounts of protein and other suspended material from red and white wines.
Use 0.3 – 0.5g per litre of wine.
Mix well at the rate of 500ml of warm water to 100g of Bentonite and leave to stand for 12 hours. Then stir into the fermented wine 2 – 3 days before bottling.