Gelatin for improving clarity and aromas

INOCOLLE is a multi-purpose gelatin that is equally useful in juice and wine for clarification and improving aromas.

• Can be used for clarification in white and rosé wines, resulting in improved brilliance and suppleness
• In red wines, it can improve the aromas and flavors of the finished wine
• Can remove colloidal and unstable material
• It is particularly useful for juice fining and flotation
• Partially hydrolyzed gelatin solution 
• Contact Time: 1 week

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Recommended Dosage: Bench trials recommended

• 300-1000 ppm (30–100mL/hL ) (1.1-3.8 L/1000 gal)

Usage: Juice Dilute INOCOLLE 1:1 in water. Introduce into juice gradually while mixing vigorously to ensure even treatment. Racking should be done after 1 week.
Usage: Wine Dilute INOCOLLE 1:1 in water. Introduce into wine gradually while mixing to ensure even treatment. Racking should be done after 1 week. Filtration is possible 48-72 hours after treating with INOCOLLE. For wines intended foraging, a second racking 1 week after the first racking will produce the best results. It is not recommended to leave gelatin in wine for more than 30 days. INOCOLLE 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). Reseal opened packaging immediately.

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