Heat-unstable protein removal by different bentonite labels in white wines

► We characterize five bentonites used to fine a Chardonnay and a Sauvignon blanc wine. ► We quantify the protein removal through gradient SDS-PAGE. ► We identify the protein bands by MALDI-TOF mass spectrometry. ► Some bentonite labels selectively remove proteins having allergenicity potential. ► The selective protein removal affects the pattern of wine stability.