Kvasny Prum. 1974; 20(6): 129-132 | DOI: 10.18832/kp1974019

Application of bentonite for manufacturing sparkling wine.Peer-reviewed article

R. VOLDŘICH

The author presents the results of his experiments in which he has used bentonite to clarify sparkling wine. Bentonite stabilizes wine and protects it from protein turbidity, but may reduce frothing. Bentonite should be added into must prior to fermentation. To clarify wine designed for preparing sparkling wine bentonite should be used together with potassium ferrocyanide. If this recommendation has been adhered to, tirage wine is subsequently treated with only 1 -2 gof bentonite per100 lto ensure purify of wine and better structure of lees [ permitting better distribution and faster sedimentation]. To better structure of lees contributes also diatomaceous earth. It should be added in proportion0,5 gper100 lof wine and simultaneously with bentonite. If [exceptionally] it is necessary to clarify prepared semiproduct the amount of bentonite must be raised to 20 -30 gper100 l. Neither clarification technique nor the amount of bentonite can be prescribed generally, since they must be adjusted to given conditions.
(In Czech, English summary only)

Keywords: sparkling wine, fermentation, bentonite

Published: June 1, 1974