## 3 Results and Discussion  
### Turbidity Data Analysis  
The turbidity values previously obtained with Equation (1) were found within the range 2.749 to 3.838, finding greater efficiency with applying the 'yausabara'; however, all values were within the range reported by [PERSON] [25]. The Mann-Whitney U test shows that there is statistical significance between fining agents, as the \(p\)-value is lower than 0.05 (Table 1). It was performed for one factor (clarifying agent) with two levels ('yausabara' and bentonite) to determine whether there is a difference in fining agent efficiency.  
The data variation coefficient was 5.49, indicating a low degree of variability, and the \(p\)-values in Table 1 show that the fining agent is significant for the theoretical turbidity threshold (\(p\)-value < 0.05). It also can be seen that there are two different ranges (A and B) according to the LSD Fisher factor test (Figure 1), showing that there is a significant difference between fining agents.  
Turbidity values differ between the clarifiers due to their physicochemical interactions. With a greater diversity of minerals, bentonite exhibits varied charges and isoelectric points that attract the proteins in the wine through electrostatic forces [3]. The cation exchange capacity of bentonite determines its ability to attract and bind positively charged particles in the wine, such as proteins and polyphenols.  
Bentonite with a lower capacity can reduce the remotion of these particles, increasing the wine turbidity. The interactions between bentonite and wine components, such as proteins, tannins, and polysaccharides, play a crucial role in clarifying the wine. Different types of bentonite may exhibit varying affinities towards these components, leading to differences in turbidity reduction; this may affect the results of this study [2]. Additionally, the activation process of bentonite can modify its structure and surface properties; these alterations can impact the adsorption capacity of bentonite and, consequently, its effectiveness in reducing turbidity. Particle sizes and surface areas affect the wine's ability to interact with suspended solids. Bentonite with a larger surface area can adsorb more particles, leading to lower turbidity and vice versa.  
Yausabara', on the other hand, has a more viscous consistency that disturbs the forces of attraction between the particles when in contact with the wine, producing more effective sedimentation and better yield due to its mucilaginous properties. Mucilage is a sticky substance found in certain plants that can help clarify by binding to impurities and suspended particles in the liquid, making them easier to remove [34]. It is also known that the 'yausabara' mucilaginous properties can enhance enzyme efficiency, affect starch pasting, and improve light transmittance while preserving flavor and increasing clarification efficiency [35; 36], which is probably the reason for the results of the present research.  
The use of bentonite raises several environmental concerns because it can generate soil degradation and heavy metal leaching, can absorb aroma compounds, and there is a lack of  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Factors** & **Square Sum** & **Degrees of Freedom** & **Mean Square** & **F** & \(p\)**-Value** \\ \hline Model & 16.99 & 1 & 16.99 & 548.84 & \textless{}0.0001 \\ Clarifying & 16.99 & 1 & 16.99 & 548.84 & \textless{}0.0001 \\ Error & 5.91 & 191 & 0.03 & & \\ Total & 22.9 & 192 & & & \\ \hline \hline \end{tabular}
\end{table}
Table 1: Mann-Whitney U test for fining agent efficiency.  
Figure 1: Fining agent ranges according to the LSD Fisher factor test.  
recycling options. Knowing that this study shows that 'yausabara' gel has a better efficiency in clarifying wine, it is recommended that this last fining agent should be used [37].