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Gelatin for the treatment of astringent wines

COLLE PERLE is used to soften bitter and astringent tannins.

• Can help with clarification
• Flocculates and settles well, especially when used in conjunction with the silica gel GELOCOLLE
• Particularly useful for young wines or hard-press fractions
• Hydrolyzed gelatin solution
• Contact Time: 1 week

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Recommended Dosage: Bench trials recommended

• 800–1500 ppm (80–150 mL/hL) (3.0–5.7 L/1000 gal)

Usage: Add and mix vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48–72 hours after fining with COLLE PERLE. This is when filtration is most productive. For wines intended for aging, a second racking 1 week after the first racking will produce the best results. It is not recommended to leave gelatins in wine for more than 30 days. COLLE PERLE can be used in conjunction with GELOCOLLE to improve settling or prevent overfining.
Storage: Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Once open use immediately.

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