De-proteinizing bentonite
During winemaking on white or rose grape juice (during alcoholic fermentation), BENTOSTAB helps clarification and proteins precipitation.

On white wines, used as a fining agent, BENTOSTAB allows the stabilisation of wine against proteic casse.

The smoothness of montmorillonite particles of BENTOSTAB allows an optimal capacity to expand in water and a great performance for colloids absorption.
BENTOSTAB ensures proteic stability and will increase ability of wine for cold stabilisation.