Heat Stability Bentonite Trial with Pinot Gris (2015)

Emily Pelton

Veritas Vineyard and Winery


Identically sourced Pinot Gris was harvested, processed, and pressed.  After alcoholic fermentation the wine was sulfured and racked. Prior to bottling the amount of bentonite (AEB) needed for protein stabilization was calculated using the laurent dulau equation (ICV eonologue) (y= 1.48 x difference of NTU + 2 where y= g/hL of sodium bentonite). Three identically sized lots were given a different amount of bentonite. One lot received 0g/hL bentonite, the second lot 40 g/hL, and the third 150 g/hL (amount calculated from the laurent dulau equation. All lots were settled and racked.

Lab Results

Wines treated with bentonite tended to have a lower titratable acidity and ethanol content.


Of respondents (n=14) 57% preferred the control with 0g/hL, 31% preferred 40g/hL, and 12% preferred 150g/hL.

Download Report

Comparing bentonite products for efficacy, compaction and cost (2018)

Matthieu Finot

King Family Vineyards

Report Report

Comparing three bentonite products for efficacy, packing, and color stability (2018)

Scott Dwyer and Students

Chemeketa Community College

Report Report

Why all bentonite products are not the same

Joy Ting

December 2019

Reference Reference


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