Bentonite testing for winemaking

Na Univerzitetnem centru za vinogradništvo in vinarstvo Meranovo Fakultete za kmetijstvo in biosistemske vede smo v laboratorijskih poskusih preizkušali nekatere komercialne bentonite, ki se uporabljajo za stabilizacijo termolabilnih beljakovin. Testirali smo jih glede na učinkovitost odstranjevanja termolabilnih beljakovin, odstotek usedline, vpliv na bistrenje, zmožnost vpijanja vode in vpliv na kakovost vina. Ugotovili smo, da so pH vrednosti različne tudi pri bentonitih s podobno sestavo in da med količino potrebnega bentonita ter pH vrednostmi obstaja močno inverzno razmerje. Najvišji za stabilizacijo potreben odmerek se je pokazal pri bentonitu NaCalit, največ usedline pa tvorita Bentogran in Puranit. Pri testiranju vpliva na bistrost so se bolje izkazali bentoniti z višjim deležem natrija, ugotovili pa smo tudi, da nekateri bentoniti negativno vplivajo na organoleptične lastnosti vina.Some commercial bentonites used for protein stabilisation were tested at laboratories of the University Centre for Viticulture and Enology Meranovo. They were tested for their effectiveness of removing thermosoluble proteins, the percentage of sediment, the impact on clarification, the ability of water absorption and the impact on wine quality. It was discovered that the pH values are different for bentonites with similar composition and that there is a strong inverse relationship between the amount of required bentonite and the pH values. The highest dose of bentonite was shown for NaCalit, while the greatest amount of sediment was produced by Bentogran and Puranit. Bentonites with a higher proportion of sodium have been shown to be more effective at clarifying. It has also been found out that some bentonites have a negative effect on organoleptic properties of the wine