Wine type

White

Red

Rose

Sparkling

Certifications

Vegan

Allergen Free

Bentstar

Sodium-activated bentonite powder, the use of which is recommended both on wines intended for clarification and protein stabilization, white and red, and on musts, before yeast inoculation or during fermentation.
Technical sheet
Safety data sheet
Bentstar is a highly pure sodium-activated montmorillonite clay with the remarkable ability to swell significantly when in contact with water, forming a homogeneous, creamy gel. The production of Bentstar undergoes rigorous control of the particle size of the powder and inert residues (such as sand), ensuring compliance with the purity requirements established by Codex Oenologique International. Main benefits of Bentstar include:

  • High-quality deproteinization action: Bentstar excels in deproteinization action, contributing to the removal of proteins present in musts and wines.
  • Easy dispersion: Bentstar powder is easily dispersed in water and swells optimally, simplifying the addition process.
  • Low inert matter content: the product has a low inert matter content, minimizing the formation of unwanted deposits.
  • Absence of foreign odors or flavors: Bentstar does not release foreign odors or flavors into wines, preserving their organoleptic characteristics.
  • Adsorption of polyphenols: this product is able to adsorb polyphenols, contributing to the stability of wine. – Elimination of oxidative enzymes: Bentstar is effective in eliminating oxidative enzymes that can adversely affect wine.


Bentstar is recommended for use on a wide range of wines intended for clarification and protein stabilization, both whites and reds. It can also be used on musts, both before yeast inoculation and during the fermentation phase, contributing to high quality and stable wines.

Montmorillonite clay, (bentonite): 80-100%
Compounds derived from silica: 0-20%

50-100 g/hl for young wines.
40-60 g/hl for wines already defecated or clarified.
80-150 g/hl for wines rich in color, tannic and lees.
50-100 g/hl for musts.
Preliminary laboratory tests are recommended, checking deproteinizing power (bentotest) and decolorizing function (DO420 and DO520).
Also proceed with an organoleptic test.

Bentstar should be dispersed slowly in 10 to 12 parts of water under vigorous agitation to avoid the appearance of lumps. Allow the solution to swell for 6 to 12 hours.
Stir again and add to the mass to be treated.

1 kg and 25 kg bag.
Store in a cool, dry place.

Bentstar is a highly pure sodium-activated montmorillonite clay with the remarkable ability to swell significantly when in contact with water, forming a homogeneous, creamy gel. The production of Bentstar undergoes rigorous control of the particle size of the powder and inert residues (such as sand), ensuring compliance with the purity requirements established by Codex Oenologique International. Main benefits of Bentstar include:

  • High-quality deproteinization action: Bentstar excels in deproteinization action, contributing to the removal of proteins present in musts and wines.
  • Easy dispersion: Bentstar powder is easily dispersed in water and swells optimally, simplifying the addition process.
  • Low inert matter content: the product has a low inert matter content, minimizing the formation of unwanted deposits.
  • Absence of foreign odors or flavors: Bentstar does not release foreign odors or flavors into wines, preserving their organoleptic characteristics.
  • Adsorption of polyphenols: this product is able to adsorb polyphenols, contributing to the stability of wine. – Elimination of oxidative enzymes: Bentstar is effective in eliminating oxidative enzymes that can adversely affect wine.


Bentstar is recommended for use on a wide range of wines intended for clarification and protein stabilization, both whites and reds. It can also be used on musts, both before yeast inoculation and during the fermentation phase, contributing to high quality and stable wines.

Montmorillonite clay, (bentonite): 80-100%
Compounds derived from silica: 0-20%

50-100 g/hl for young wines.
40-60 g/hl for wines already defecated or clarified.
80-150 g/hl for wines rich in color, tannic and lees.
50-100 g/hl for musts.
Preliminary laboratory tests are recommended, checking deproteinizing power (bentotest) and decolorizing function (DO420 and DO520).
Also proceed with an organoleptic test.

Bentstar should be dispersed slowly in 10 to 12 parts of water under vigorous agitation to avoid the appearance of lumps. Allow the solution to swell for 6 to 12 hours.
Stir again and add to the mass to be treated.

1 kg and 25 kg bag.
Store in a cool, dry place.

If you are looking for something different, try:

Caseomaster 95

for proper adsorption of polyphenolic substances and metals

Show more
PVPP Tabs

for enhanced removal of oxidative phenomena

Show more

We help you develop your idea.

Talk to us about it

Write to us at info@essedielle.com or fill out the form

Search for products