Gelatine

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A gluey, glassy and transparent protein substance that is produced by hydrolysis (disintegration) of bones, cartilage and skins and is used as a protein fining agent. The effect is similar to that of isinglass. Gelatine has a positive electrical charge and therefore attracts negatively charged substances.

Hausenbalse - Fisch und Gelatine

Fining agent

The substance is used to clarify grape must and, above all, to fining wine. It is used to reduce excessive amounts of tannins, especially in red wines, and to eliminate odour or taste defects; it can also be used to correct colour. It should be noted that this can result in a loss of colour of around 10 to 20%. For white wines, gelatine is usually only used after blue fining (removal of iron compounds) as a means of so-called post-colouring. The gelatine forms a flaky precipitate that can be separated by filtration. The process is often carried out in combination with the negatively charged fining agents activated charcoal, silica sol and oenological tannins.

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Fining agent

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Fining agent

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