Using Carrageenan or Pectin as Possible Alternatives to Bentonite for Protein Removal in White Wines by Becca • April 10, 2013 • 4 Comments One very important step in the white winemaking process is the removal of proteins that cause a hazy appearance of the wine while in storage. Often, bentonite is used to remove these proteins, as the negatively charge bentonite will attract… Read more →