STUDY OF THE WINE CLARIFICATION PROCESS
Fermentation of local grape varieties Isabella and Pocklington was carried out to produce dry wine materials. The process of treatment of wine materials with ordinary bentonite and modified bentonite for clarification was studied. It was found that in all samples of wine materials, a decrease in acidity was observed in the first days of the experiment. Then, with the use of ordinary bentonite, the acidity increases almost to the original value. The acidity of wine materials when using modified bentonite systematically decreases until the end of processing.