Winetech Technical Yearbook 2022

DECEMBER

SHUTTERSTOCK

Reducing bentonite usage with a novel method to obtain heat-stable wines

A NOVEL METHOD ENABLES EFFICIENT PROTEIN STABILISATION USING LESS BENTONITE THAN TRADITIONAL FINING AND IS LIKELY TO REDUCE THE IMPACT ON WINE QUALITY AND SENSORY PROPERTIES.

BY CARIEN COETZEE

68

WINETECH TECHNICAL YEARBOOK 2022