White Juice Stability 🍇

The old saying goes, “A stitch in time saves nine.” That’s especially true when it comes to white juice stability during harvest.

White grapes contain an abundance of aroma and flavor precursors, which means that addressing potential stability issues at the juice stage can be less impactful on the finished wine than waiting until after fermentation.

After pressing, an addition of 3–4 pounds of bentonite per 1,000 gallons can help reduce the protein load in the juice while also helping compact the gross lees during cold settling.

At myEnologist, we carry KWK Bentonite in convenient 50-lb bags, making it easy to have the product on hand when harvest gets moving.

If oxidation or bitter phenolics are a concern—particularly with heavy press fractions—consider addressing those compounds at the press with an appropriate fining addition. Delaying the bentonite addition for several hours allows the fining agent time to react with the phenolic compounds before the bentonite is added.

This sequencing can make the fining treatment more effective and help avoid removing the fining agent before it has time to do its job.

Once the juice has settled, rack off the gross lees and bentonite before fermentation begins. Keeping the juice cool during settling is key.

The goal? Get ahead of stability issues in the juice so you aren't forced to make bigger corrections later. If you do need to bentonite fine after fermentation, starting with a well-managed juice can potentially mean a significantly lower dose.

For more information on wine stability, check out Jim Duane's conversation with Leigh Meyering on Inside Winemaking:

Heat and Cold Stabilization of Wines with Leigh Meyering from myEnologist — Inside Winemaking

Need bentonite or other harvest supplies? Stop by either myEnologist location or give us a call—we're here to help you get what you need for harvest.

#Harvest2026 #Winemaking #WhiteWine #WineStability #Enology #myEnologist