Have you tried fermenting on bentonite? Bentonite can be added to the fermentation vessel of any varietal but is particularly beneficial for tank fermented whites and rosés that typically need protein stabilization, especially high protein varietals like Sauvignon blanc, Gewürztraminer, etc… Benefits of fermenting on bentonite include: Early removal of heat unstable proteins (solubility of proteins decrease as alcohol increases) May eliminate some post-fermentation processes Better preservation of aromatics than post-fermentation additions May stimulate fermentation by increasing surface area for the yeast Scott Laboratories’ bentonite, FERMOBENT PORE-TEC, compacts well and leads to lower lees volumes than post-fermentation bentonite treatments Check out our article “Fermenting on Bentonite” to learn more! Article Link: Click Here to Open

Protein stability evaluation in white wines represents one of the more debated topics in the winemaking world. The market and the scientific community offer various alternatives in terms of analytical methods for the determination of the protein instability: Heat Test, Proteotest®  and Bentotest®  are some of them, and their purpose is to determine the optimal bentonite dosage to avoid the formation of haze caused by protein precipitation on the finished wine without stripping too much of the wine’s structure and aromatics.  Proteotest® is a methodology developed by the R&D department of VASONGROUP that allows the user to evaluate the protein stability at the enological conditions extremely fast and reliably. Already in 2007, on occasion of “Intervitis-Interfructa”, one of the main European fairs for Viticulture, Wine Cellars, and Distillery Technologies, Proteotest® was awarded for the company’s research and knowledge about