Bentonite BENTSTAR 

General characteristics Bentstar® is a very pure montomorillonite clay of the sodium-activated type with the characteristic of swelling considerably in the presence of water, forming a homogeneous and creamy gel. Its production takes place by controlling, very accurately, the granulometry of the powder and inert residues (sand) in order to meet the purity requirements required by the Codex Oenologique International. Bentstar® is presented in a light beige powder state, with an optimal medium particle size for perfect dispersion in water and for subsequent swelling. Bentstar® in an acid environment (wine) acts by electrokinetic absorption; in fact it is negatively charged and by combining with positively charged substances (must or wine proteins) it causes them to flocculate, forming a compact deposit with the following advantages: -high protein deproteinizing action; -easy dispersion; - low content of inert substances; - deposit volumes reduced to a minimum; -absence of release of odors and flavors extraneous to the -wines; -adsorbence of polyphenols; -elimination of enzymes, especially oxidative ones. Therefore, the use of the product is recommended both on white and red wines intended for clarification and protein stabilization, and on musts, before the inoculation of the yeasts or during the fermentation phase.

Methods of use

Bentstar is slowly diluted in 10-12 parts of water by shaking vigorously to avoid lumps. Allow the solution to soak for 6 to 12 hours. Mix and add the volume to be treated.

DOSAGE

50-100 g / hl for young wines;

40-60 g / hl for wine already clarified;

80-150 g / hl for rich wines, tannins and yeasts;

50-100 g / hl for musts.