gelatin

gelatin

Available in various package sizes:

• 10g
• 500g

Fining agent for removing cloudiness in juices and wines, as well as taste impairments in tannin-rich juices or wines made from sloe, pears, quince, red wines, etc.
The clarifying effect of gelatin fining is based on the fact that the gelatin particles combine with the tannin to form flakes, enclosing the existing turbidity particles and then sinking to the bottom due to their weight.

The interventions must be carried out separately:
For clarification, silica sol or tannin is added first; for tannin clarification, gelatin is added first. Thorough mixing is essential.

Application: Soak the gelatin in a little water or wine/must for about half an hour. For slightly cloudy wine, 5-10g of gelatin is usually sufficient for every 100 liters of must or wine; for heavily cloudy wine, about 20g is needed. Dissolve 10g of gelatin in 1 liter of wine/must at 30 to 40°C and then stir it into the total volume.

For sloe wine with a high tannin content, the required amount of gelatin can be up to 5g per 10 liters of wine. After 1 to 2 weeks, the fining lees can be racked off.