Today’s gelatin products offer a wide range of fining, clarifying and stabilizing options. Not all gelatin products are the same. The gelatins we offer are derived from porcine by-products. They are refined, purified and then separated into specific fractions by capillary electrophoresis. Positively charged and colloidal in nature, gelatins require tannins for agglomeration and precipitation. Gelatins can be used to change wine structure or to enhance aroma and flavor. Timing of gelatin addition is critical to achieve the best results. Removing immature tannins and anthocyanins too early can upset the future balance and structure of the wine. Fining with gelatin has been shown to significantly lower yeast and bacterial populations such as Brettanomyces and Acetobacter. As with all fining procedures, bench trials are highly recommended.
White, Rosé, Red, Fruit, Cider