Bentonite
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Addition of bentonite may help to keep yeast in suspension during the initial stages of fermentation while helping to achieve protein stability. However, bentonite additions can also reduce must nitrogen and should be done in conjunction with supplemental nutrient additions. If processing protocol does not include pre-fermentation bentonite additions, it may be necessary to mix tanks to achieve resuspension and dissipation of carbon dioxide.[1]
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References[edit]
- ↑ Gump BH, Zoecklein BW, Fugelsang KC. Prediction of prefermentation nutritional status of grape juice: The formol method. Food microbiology protocols. 2001:283-96.