For the preventative treatment of oxidation and removal of off-odors
Bentolact S is a proprietary IOC blend of soluble casein and bentonite. It is most effective when used early in the winemaking process to clean-up moldy fruit, remove bitter characters, assist with clarification and help remove volatile sulfur off-odors.
Bench trials recommended for wine
Juice: 20–100 g/hL
Wine: 100–200 g/hL
Dissolve Bentolact S in approximately 10 times its weight in cold water and mix vigorously to remove lumps. Mix well and allow the mixture to stand for 3 hours. Add during a pump-over or a good mixing. Bentolact S additions may take up to 7 days to settle.
Once hydrated, Bentolact S should not be stored for more than 24 hours.
Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.