IOC Inocolle™ Gelatin Fining Agent

Please scroll down to view the available product sizes Gelatin for improving clarity and aromas IOC INOCOLLE™ is a multi-purpose gelatin that is equally useful in juice and wine for clarification and improving aromas. Can be used for clarification in white and rosé wines, resulting in improved brill

Description

Please scroll down to view the available product sizes

Gelatin for improving clarity and aromas

IOC INOCOLLE™ is a multi-purpose gelatin that is equally useful in juice and wine for clarification and improving aromas.
  • Can be used for clarification in white and rosé wines, resulting in improved brilliance and suppleness
  • In red wines, it can improve the aromas and flavors of the finished wine
  • Can remove colloidal and unstable material
  • It is particularly useful for juice fining and flotation
  • Flocculates and settles well, especially when used in conjunction with the silica gel GELOCOLLE
  • Partially hydrolyzed gelatin solution

Stage of Winemaking: Juice, wine (pre-bentonite addition)
Contact Time:
1 week
Impact:
Clarification and aroma revelation
Frequently used in: 
whites, rosés, fruit wines, cider

Recommended Dosage: Bench trials recommended for wine
  • Juice or wine 300-1000 ppm (30–100mL/hL ) (1.1-3.8 L/1000 gal)
Usage - Juice: Dilute INOCOLLE 1:1 in water. Add to juice gradually and mix thoroughly. Rack once
settled.
Usage - Wine: Dilute INOCOLLE 1:1 in water. Add INOCOLLE to wine gradually 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. INOCOLLE 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.
Downloads

IOC Inocolle™ Gelatin Fining Agent

Please scroll down to view the available product sizes

Gelatin for improving clarity and aromas

IOC INOCOLLE™ is a multi-purpose gelatin that is equally useful in juice and wine for clarification and improving aromas.
  • Can be used for clarification in white and rosé wines, resulting in improved brilliance and suppleness
  • In red wines, it can improve the aromas and flavors of the finished wine
  • Can remove colloidal and unstable material
  • It is particularly useful for juice fining and flotation
  • Flocculates and settles well, especially when used in conjunction with the silica gel GELOCOLLE
  • Partially hydrolyzed gelatin solution

Stage of Winemaking: Juice, wine (pre-bentonite addition)
Contact Time:
1 week
Impact:
Clarification and aroma revelation
Frequently used in: 
whites, rosés, fruit wines, cider

Recommended Dosage: Bench trials recommended for wine
  • Juice or wine 300-1000 ppm (30–100mL/hL ) (1.1-3.8 L/1000 gal)
Usage - Juice: Dilute INOCOLLE 1:1 in water. Add to juice gradually and mix thoroughly. Rack once
settled.
Usage - Wine: Dilute INOCOLLE 1:1 in water. Add INOCOLLE to wine gradually 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. INOCOLLE 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.
Downloads