Bento test

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This method is used to determine whether and in what quantity the wine contains thermolabile protein. A small quantity of wine is mixed with a Bentotest solution. If turbidity occurs within 30 seconds, protein is present. The degree of turbidity provides information about the amount of bentonite required. An alternative option is the heat test. The wine is heated to 70 °C and then cooled. If the result is positive, a flaky or milky turbidity occurs.

Bentotest - Bentonit

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), distillation (distillates), spirits (types), winemaking (wines and wine types) and wine law (wine law issues).

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Bento test

Further information

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