The composition and structure of bentonites have been examined in relation to their protein adsorption capabilities. However, there hasn't been any similar research done on how wine's microelements grow or decrease, except for rare earth elements. Winemakers and technologists often leave the vine over the sedimented bentonite for more months. Although, it is recommended that it be racked within two weeks. It is well known that racking physically harms the wine, and lowers the complexity, flavor, aroma, and quality. This research would provide the answer to the question: What happens to minerals when the wine is left over the sedimented bentonite?