I'm still playing around with different fining agents. I've only used bentonite a few times, but have found that it has really helped to clean up a couple of wines that just had a stubborn haze. I have found that no one fining has proven to be a tried and true definitive agent for everything. I've had a few that have needed a second fining of a different type just to polish it up.
I've read that you should let peach clear on it's own because the sparkolloid can strip things out that you want to keep in the wine.
Really? So the bite in the bentonite version went away?