Stabilisation et embouteillage
Hi we recently attempted to stabilize the proteins in our new white wines using bentonite, and after taking labs at three different levels of bentonite addition all wines came back as unstable. Last year our whites came out clear after being bottled, but an occasional bottle had visible particulates. We are trying to avoid that this year, and wondering about alternative stabilization options.
I found a product called Scottzyme® KS and was wondering if anyone had tried it or had any advice on how to get our proteins stabilized. Thanks