Fining with gelatin

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Fining with gelatin can be tricky but for sure it can be helpful in certain conditions. You may be surprised sometimes, after fining with gelatin you don’t get impressive results in wine (specially on the nose or removing faults). That’s why is very important to do first lab trials with different fining products, dosage and combinations. In this way you’ll find the right dosage that can work for your wine.

Gecoll Supra 38

For example:

GECOLL SUPRA from Laffort eliminates the phenolics which are responsible for aggressive or astringent characteristics, removing also the green character and restore roundness and suppleness in wine with no aromatic modification. Gecoll Supra stabilizing the colloidal state, clarifying wines and musts, by eliminating haze particles. Suitable for juice fining to remove unwanted phenolic components (oxidized).

GELAROM is characterized by a high surface charge density enabling it to act with precision on certain colloidal substances which act as aroma maskers.
GELAROM is a fining agent intended for: Revealing the organoleptic potential in wine, refines the phenolic structure,  promoting aroma expression, and restores freshness without modifying the structural equilibrium of the wine. Stabilizing the colloidal state. Clarifying wines and musts, by eliminating haze particles. GELAROM improves wine clarity.

It is very important how we add gelatin in wine. Must be added progressively during a pump-over, adding the product in small amounts at a time, to ensure correct dispersion into the wine mass. This addition must be accompanied by vigorous mixing; pumping over one third of the tank is generally sufficient, but the best results are when we move whole volume.

Another detail, during addition the hose must be pulled out of the wine when we pour the gelatin for a better homogenizing (if the hose is 2 feet in wine some of the gelatin can stay on the top portion of wine and not getting mixed). After we pour all amount, we can put the hose back into wine and continue pump over, avoiding aeration.

We can add the gelatin:

– In must: especially during flotation – for short lees flotation time and for the elimination of phenolic compounds (oxidized, as well as susceptible to oxidation).
–  In white, rosé and red wine: for its high clarification and sedimentation rate, stabilization of coloring matter and elimination of red wine astringent tannins.

DOSAGE for GELAROM
• Based on previous laboratory trials, the success of the fining depends on the preparation of the gelatin, its addition, the fining follow-up and racking. Average dosage: 30 to 60 mL/hL.

DOSAGE for GECOLL SUPRA
• Based on previous laboratory trials, the success of the fining depends on the preparation of the gelatin, its addition, the fining follow-up and racking. Average dosage: 40 to 100 mL/hL.

For a better result, after 48 hours we can add 0.1 – 0.15 g/L bentonite. This can improve the gelatin settling and having an efficient racking and filtering.

A new alternative to gelatin is VEGECOLL  (For those who don’t want to use products of animal origin)

Source:

http://laffort.com

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