As an expert sommelier and brewer, I have had the opportunity to work with bentonite in various fermentation processes. When it comes to the question of whether bentonite should be added before or after fermentation, there are a few factors to consider.
Firstly, let's discuss what bentonite is and its role in the fermentation process. Bentonite is a type of clay that is commonly used in winemaking and brewing. It is known for its ability to clarify and stabilize wines and beers by removing proteins and other haze-causing substances.
Traditionally, bentonite has been added before fermentation, during the juice or must phase. This allows for early removal of proteins and other potential haze-causing compounds before fermentation begins. By adding bentonite at this stage, it can bind to the proteins and other compounds, forming larger particles that can then settle out of the liquid more easily.
However, recent studies have suggested that adding bentonite mid-to-late fermentation may actually be more effective in removing proteins. In these studies, bentonite was added during or after fermentation and allowed to remain in contact with the wine or beer for a longer period of time. This extended contact time allowed for more thorough protein removal and resulted in clearer, more stable products.
Personal experience has shown me that adding bentonite mid-to-late fermentation can be particularly effective in certain situations. For example, I once encountered a batch of wine that was experiencing protein haze issues during fermentation. After adding bentonite mid-fermentation and allowing it to settle for a few days, the wine clarified beautifully, and the haze issue was resolved.
It is important to note that the timing of bentonite addition may also depend on the specific requirements of the fermentation process. Some winemakers and brewers prefer to add bentonite before fermentation to ensure early protein removal and minimize the risk of haze formation. Others may choose to add it later in the process for more targeted protein removal or if haze issues arise during fermentation.
While traditionally bentonite has been added before fermentation, recent studies suggest that adding it mid-to-late fermentation may be more effective in removing proteins. Ultimately, the decision of when to add bentonite should be based on the specific requirements of the fermentation process and any haze issues that may arise.