Heat stability trials were conducted at the winery immediately following fermentation. All bentonite additions were made at a rate of 12 lb/1000 gal*. Trial Setup:įour treatments were performed: the control was fermented without bentonite and the other treatments received a FERMOBENT addition at either the beginning, middle, or end of fermentation. The trial was conducted on a lot of Sauvignon blanc that typically requires large post-fermentation bentonite additions to achieve heat stability. The trial was inspired by and modeled after a 2019 study published in Food Chemistry which found adding bentonite mid-to-late fermentation removes protein more effectively than adding it in the juice phase or early fermentation (Horvat et al., 2019). Ethanol may open up the bentonite plates, increasing surface area, available binding sites, and potential for adsorption (Horvat et al., 2019)ĭuring harvest 2021, Scott Laboratories collaborated with a Sonoma County winery to investigate how the timing of FERMOBENT PORE-TEC addition during fermentation affected heat (protein) stability.Earlier additions of bentonite may remove proteins that are less prone to haze formation, wasting the bentonite’s adsorptive properties.While the reason for this is unclear, it may be because: However, if you choose to skip a bench trial, we suggest following the dosing guidelines on the FERMOBENT PORE-TEC product information sheet: Juice with moderateĪt what stage of fermentation should bentonite be added?īentonite may be added at any stage of fermentation however, studies suggest that adding bentonite mid-to-late fermentation removes protein more effectively than adding in the juice phase or early fermentation (Horvat et al., 2019). It is always best to determine dose rate by bench trials either with heat & turbidity testing or protein juice analysis with an external lab like ETS Laboratories. HOW TO FERMENT ON BENTONITE How much bentonite should be used? It is important to use a consistently clean bentonite, like FERMOBENT PORE-TEC Heat and vigor during fermentation can lead to leaching of copper and iron from unpure bentonite which could result in green and brown color taints. No, standard bentonite is not pure enough. ![]() Though the reasons for this preservation are not completely understood, it is hypothesized that this is due to bentonite’s inhibition of aroma-degrading enzymes. No, in most cases aromatics are higher in wines fermented on bentonite when compared to those receiving post-fermentation bentonite treatments (Horvat et al., 2019). This may include proper yeast rehydration with GO-FERM PROTECT EVOLUTION™ or GO-FERM STEROL FLASH™ and additions of FERMAID O™ and/or STIMULA™ products during fermentation. This is even less of a concern if a proper nutrition strategy is followed. Trials at Erbslöh suggest fermenting on bentonite does not diminish yeast assimilable nitrogen (YAN). FERMOBENT PORE-TEC compacts well and leads to lower lees volumes than post-fermentation bentonite treatmentsĬOMMON CONCERNS Does fermenting on bentonite affect YAN?.May stimulate fermentation by increasing surface area for the yeast.Better preservation of aromatics than post-fermentation additions*.May eliminate some post-fermentation processes. ![]() Early removal of heat unstable proteins (solubility of proteins decrease as alcohol increases).FERMOBENT® PORE-TEC is our recommended bentonite for use during fermentation because of its exceptional purity, good dispersion, effective protein removal, and formation of a stable deposit. ![]() However, different types of bentonite should be used based on the winemaking stage and winemaking goals. Early protein stabilization allows for the preservation of aromatics, minimizes racking steps, and saves time when compared to post-fermentation bentonite additions.īentonite can be used at any stage of the winemaking process. More specifically, high-protein cultivars like Sauvignon blanc and Gewürztraminer, and other early-to-bottle white and rosé wines benefit most from this practice. Applies to: Winemakers making tank fermented whites and rosés that need early protein stabilization and preservation of aromatics, especially in high protein varietals or in difficult seasons.īentonite can be added to the fermentation vessel of any varietal but is particularly beneficial for tank fermented whites and rosés that need protein stabilization.
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