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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

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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

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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.

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