During winemaking on white or rose grape juice (during alcoholic fermentation), BENTOSTABTM POUDRE helps
clarification and proteins precipitation.
On white wines, used as a fining agent, BENTOSTABTM POUDRE allows the stabilisation of wine against proteic
casse.
The smoothness of montmorillonites particules of BENTOSTABTM POUDRE allows an optimal capacity to exhand in
water and a grreat performance for colloids adsorption.
BENTOSTABTM POUDRE ensures proteic stability and will increase ability of wine for cold stabilisation.

Dosage: 10 to 70 g/hL

PACKAGING: 25კგ