Gélatine Spéciale Vins Fins
Gélatine Spéciale Vins Fins is a gelatine for the clarification of red, white, and rosé wines.
Technical Specifications
PHYSICAL
- Appearance & colour: Pale liquid
- Density: 1032 ± 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: < 104 UFC/g
- Coliforms: Absence/g
- Escherichia coli: Absence/g
- Staphylococci: Absence/g
- Salmonella: Absence/25 g
- Yeasts: < 103 UFC/g
- Lactic bacteria: < 103 UFC/g
- Acetic bacteria: < 103 UFC/g
- Mould: < 103 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, concentrated at 100 g/L. Contains sulphites (E 220).
Enological benefits:
- A very pure, relatively unhydrolysed gelatin.
- It is highly suited to the clarification and stabilisation of red, white, and rosé wines.
- It is particularly gentle and can be used to remove astringent tannins, thus improving the wine’s phenolic profile.
Product Applications
Introduce progressively into the wine, making sure that homogenization is good. Use it pure or in association with winemaking tannins, silica gel, or bentonite.
Dosage:
- Structured red wine: 6 to 10 cL/hL
- Light red wine: 4 to 8 cL/hL
- White wine: 2 to 5 cL/hL
- Rosé wine: 3 to 7 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.
