"Michael Brill" > wrote in message
om...
> Haven't really thought about fining. Again, I've just been reading
> what pinot pros do and it seems like the higher end produces don't
> fine or filter.

That's true, but many of those wines throw a protein haze in the bottle. I
_really_ hate that!

BTW, why bentonite and not egg whites or some other
> fining material?

Bentonite is very specific to proteins that cause cloudiness due to heat
instability. The other fining materials (egg whites, gelatin, isinglass)
are mostly to reduce tannins. All of them tend to promote clarity.

Tom S