Bentonite-casein blend: Treats and prevents oxidative damage, removes off-odors
IOC BENTOLACT S is most commonly used to prevent and treat oxidation.

• Can be used in juice or wine, but is most effective when used early in the winemaking process
• Can help refresh wines with oxidized and moldy fruit aromas
• Can help to remove volatile sulfur off-odors
• Can help to remove bitter characters
• Assist with clarification
• Proprietary IOC blend of soluble casein and bentonite

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Stage of Winemaking: Juice, wine (pre-protein stabilization)
Contact Time: 1-2 weeks
Impact: Treatment and prevention of oxidation, cleans up off odors and flavors
Frequently used in: whites, rosés, fruit wines, cider

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Recommended Dosage: Bench trials recommended for wine

• Juice: 200–1000 ppm (20–100 g/hL) (1.7–8.4 lb/1000 gal)
• Wine: 1000–2000 ppm (100–200 g/hL) (8.4–16.8 lb/1000 gal)

Usage: Suspend BENTOLACT S in approximately 10 times its weight in water 15–25°C (59–77°F). Mix well to remove clumps and let stand for 3 hours. Slowly add hydrated BENTOLACT S to the juice/wine and mix thoroughly. This is important as the casein portion can float. May take up to 7 days to settle. Use BENTOLACT S the same day it is hydrated.
Storage: Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.