PT - JOURNAL ARTICLE AU - C. S. Ough AU - M. A. Amerine TI - Studies with Controlled Fermentations IX. Bentonite Treatment of Grape Juice Prior to Wine Fermentation AID - 10.5344/ajev.1965.16.4.185 DP - 1965 Jan 01 TA - American Journal of Enology and Viticulture PG - 185--194 VI - 16 IP - 4 4099 - http://www.ajevonline.org/content/16/4/185.short 4100 - http://www.ajevonline.org/content/16/4/185.full SO - Am J Enol Vitic.1965 Jan 01; 16 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.