Protocol: Bentonite Fining & Colloid Stability Trials

Bentonite fining trials determine the lowest bentonite addition needed to protein (heat) stabilize a wine. The colloid stability test is used to ensure the addition of a tartrate inhibitor, for cold stability purposes, does not create a haze at the various bentonite addition rates. Wines should be previously checked for protein (heat) stability before starting bentonite fining trials.

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