Gelatin for the treatment of astringent wines

IOC COLLE PERLE™ is used to soften bitter and astringent tannins.

• Can help with clarification
• Flocculates and settles well, especially when used in conjunction with the silica gel GELOCOLLE™
• Particularly useful for young wines or hard-press fractions
• Hydrolyzed gelatin solution

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Stage of Winemaking: Wine (pre-bentonite addition)
Contact Time: 1 week
Impact: Removal of bitter and astringent compounds, clarification
Frequently used in: whites, rosés, fruit wines, cider, mead

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Recommended Dosage: Bench trials recommended for wine

• Juice or wine 800–1500 ppm (80–150 mL/hL) (3.0–5.7 L/1000 gal)

Usage: Add COLLE PERLE to wine and mix thoroughly. Racking should be done after settling (typically
1 week). It is not recommended to leave gelatins in wine for more than 30 days. COLLE PERLE can be
used in conjunction with GELOCOLLE to improve settling or prevent overfining.
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Once opened, use immediately.

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