RT Journal Article SR Electronic T1 Studies with Controlled Fermentations IX. Bentonite Treatment of Grape Juice Prior to Wine Fermentation JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 185 OP 194 DO 10.5344/ajev.1965.16.4.185 VO 16 IS 4 A1 C. S. Ough A1 M. A. Amerine YR 1965 UL http://www.ajevonline.org/content/16/4/185.abstract AB Studies of the pre-treatment of white grape juice with bentonite were made to determine effects on fermentation rates, stability, and quality. The effect of the treatment on natural sweet table wines and on dry table wines is discussed, and details are given. Amounts of bentonite needed to get desired effects were found to be large (8 g/l) for the natural table wines. Smaller amounts (0.6 g/l) help protein stabilize dry wines. There was no quality deterioration or improvement by the use of the bentonite on these samples.