Bentonite for wine clarification

Date or time period: 1934

The use of bentonite in winemaking dates back to Saywell's report[1] and is now universally used for the adsorption of proteins from wines. It has been used in a number of other applications, such as pharmaceutical,cosmetic, and cleaning preparations. Almost 30 years elapsed between Saywell's finding and a number of studies investigating bentonites and protein stability in wines. Since that time, other studies have quantified the effects of bentonite by the use of improved protein analyses[2]


  1. Saywell, L.G. (1934) Clarification of wine. Ind. Eng. Chem. 26:981-982
  2. Blade and Boulton (1988) Am. J. Enol. Vitic., Vol. 39, No. 3