Wine Thermosensitive Proteins Adsorb First and Better on Bentonite during Fining: Practical Implications and Proposition of Alternative Heat Tests.

Bentonite fining is the most popular treatment used to remove proteins in white and rosé wines. The usual heat test used to adjust the bentonite dose consists of heating the wine during 30 min at 80 °C. At this temperature, all of the proteins are unfolded, and this can lead to an overestimation of the dose.