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GELATINE N 1L

Price: $16.85

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Bidon 1L (S)

(P)=powder | (G)=granules | (D)=disc | (S)=Solution

Gélatine N

10 % gelatin solution hydrolysed by enzymatic proteolysis
Gently erases the tannic structure
 
Gélatine N is a food grade gelatin formulated for red wines. It protects their tannic structure. As it uses few tannins, it allows gentle erasing of the tannic structure.
80% of these proteins have a MW > 80 000 daltons.


 

  

Technical data :

 
Specific gravity : 1.035 – 1.040
Dry extract : 10 - 12% maximum
Chloride : 0.75 %
pH : 2.8 – 3.0
SO2 : 2.5 - 3 g/l
Jellification temperature (summer) : 10° - 13 °C
Jellification temperature (winter) : 5° - 6 °C
 

Instructions :

 
Gélatine N is generally used at doses of 10 cl/hl of press wine, at 5 cl/hl of free- run wine.
Add solution in a trickle to vigorously stirred wine, or use an injector or dosing pump.
 
Wines with low tannin content should first be supplemented with 5-10 g/hl Oenotannin Mixte.

 


 

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Photos Julien Perron Gagné