Geldor
Geldor® is a solution for the clarification of red, white, and rosé wines.
Technical Specifications
PHYSICAL
- Appearance & colour: Pale liquid
- Density: 1045 ± 2
CHEMICAL
- pH (at 1%): 3 – 4
- Ashes: < 2%
- SO2: 3.3 ± 0.3
- Total nitrogen: > 14%
- Urea: < 2.5 g/kg
LIMITS
- Iron: < 50 mg/kg
- Arsenic: < 1 mg/kg
- Lead: < 5 mg/kg
- Mercury: < 0.15 mg/kg
- Zinc: < 50 mg/kg
- Cadmium: < 0.5 mg/kg
- Chrome: < 10 mg/kg
- Copper: < 30 mg/kg
MICROBIOLOGICAL
- Viable microorganisms: < 10^4 UFC/g
- Coliforms: Absence/g
- Escherichia coli: Absence/g
- Staphylococcus aureus: Absence/g
- Salmonella: Absence/25 g
- Yeasts: < 10^3 UFC/g
- Lactic bacteria: < 10^3 UFC/g
- Acetic bacteria: < 10^3 UFC/g
- Mould: < 10^3 UFC/g
- Spores of Clostridium perfringens: Absence/g
- Anaerobic sulphite-reducing microorganisms: Absence/g
Features and Benefits
Formulation: Liquid food-grade gelatine of exclusively porcine origin. Contains sulphites (E 220).
Enological benefits:
- Geldor® is a liquid gelatin that, thanks to its specific production method, can be used on wines with a large range of pH.
- Geldor® accentuates the wine’s aromas and improves its original expression.
Product Applications
Introduce progressively into the wine, ensuring good homogenization. Use it pure or in association with winemaking tannins, silica gel, or bentonite.
Dosage:
- Structured red wine: 3.5 to 6 cL/hL
- Light red wine: 2 to 4 cL/hL
- Rosé or white wine: 1.5 to 3 cL/hL
The doses are given as an indication. The optimal dose will be determined by a laboratory test or on the advice of your oenologist.