Bentonite is a hydrated aluminum silicate of volcanic origin. It consists of minerals from the smectite group, mostly of montmorillonite. The crystal structure of this mineral adsorbent is built of SiO2 tetrahedrons and Al2O3 octahedrons, which are interconnected and build a threelayer plate with a negative charge, while the edges of the lamellae have positive charge [1]. This clay contains interchangeable cations Na, K, Ca, and Mg. From an oenological point of view, the composition and structure of bentonites have been studied and related to their adsorption capacities. Nevertheless similar studies regarding micro and trace elements release to wine have not been done so far except for those of rare earth elements.This mineral adsorbent increases the hardness and strength of pellets and it adsorbs some mycotoxins, such as: aflatoxins, ochratoxin A, zearalenone, citrinin, patulin, and fusarium. Mycotoxins can be defined as toxic secondary metabolites produced under appropriate environmental conditions by filamentous fungi, mainly Aspergillus, Penicillium, and Fusarium. Their presence can evoke a broad range of toxic properties including carcinogenicity, neurotoxicity, as well as reproductive and developmental toxicity. These compounds are produced by particular species of fungi [2]. Patulin and ochratoxin A are mycotoxins that have been reported in grapes and grape products such as wine. Patulin is produced most notably by the fruit-rotting fungus, Penicillium expansum, whereas ochratoxin A is associated with Penicillium verrucosum and Aspergillus ochraceus. Patulin causes gastrointestinal problems, skin rashes, and is known to be mutagenic. Ochratoxin A is carcinogenic and is considering imposing regulatory limits in wine. Bentonite is used in oenology to improve the clarity and stability of wine and to predict the formation of deposits in the bottle. Exchangeable cations in these lamellar structures strongly influence certain properties, such as surface area, exchange capacity and adsorption behavior [3].