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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

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Gelatine

A glutinous, glassy and translucent protein substance (glutin) produced by hydrolysis (digestion) of bones, cartilage and skins and is one of the resins. The effect is similar to that of isinglass. Gelatine is positively charged electrically and therefore attracts negatively charged substances. The substance is used for degumming grape must and fining wine. It is used to reduce excessive tannin content in red wines in particular, to eliminate odour or taste defects and to correct colour. It should be noted that this can result in a colour loss of 10 to 20%. In the case of white wines, gelatine is usually only used after a blue fining (removal of iron compounds) as a means for a so-called re-shading. The gelatine forms a flaky precipitate that can be separated by filtration. The process is often used in combination with the negatively charged fining agents activated carbon, silica sol and tannins. See also under winemaking.
This page was last modified at 23 June, 2021 at 03:38.

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The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,075 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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