Clarifying gelatin 25kg (20 powder)

Vinoferm Liquid Gel-Gelatin 2% for Wine Clarification High-quality liquid gel-gelatin Vinoferm is made from genuine isinglass fish gelatin, ensuring perfect clarity and purity of wines. Main Applications: Clarification of beverages with high colloidal turbidity, Purification of pre-heat treated wine raw materials, Clarification of pasteurized grape must wines, Extract-rich wines (Auslesen, Beerenauslesen), Polishing of red wine color. Product Benefits: Particularly gentle and fine clarification effect, Effective for wines with low tannin content, Rapid flocculation process, Compact sediment that is easily filterable. Technical Data: pH: 2.0 - 3.0, Solid content: 1.5-3.0%, SO2 content: 1000-2500 mg/l. Composition: Fish swim bladder gel-gelatin, water, citric acid, potassium sulfite. Instructions for Use: Recommended dose: 2-5 ml per 10 liters, Dissolve in wine at a ratio of 1:10, Mix thoroughly into the container, Process duration: 48 hours. Storage: Store in a cool place, recommended temperature +1°C. Temperature significantly affects product consistency - higher temperature makes the gel more liquid, lower temperature makes it more viscous.

Gelatin for Wine and Juice Clarification High-quality gelatin effectively clarifies wines and juices, making the beverage crystal clear. This professional fining agent works optimally with silicic acid, ensuring the best results. Instructions for Use: Recommended dosage: 2.5-5ml per 10 liters of wine or juice. Use with silicic acid in ratio: 5ml silicic acid + 1g gelatin. Add components separately in sequence. Product Benefits: Ready-to-use solution. Suitable for all wines and juices. Fast-acting. Professional quality. The result is a crystal-clear beverage that retains its natural taste and aroma. Gelatin is a natural fining agent, ideal for home winemaking and juice production.

Casein-Free Wine Fining Agent with Gelatin and PVPP Mix. An effective wine fining agent that combines the benefits of liquid gelatin and PVPP. Ideal for removing polyphenols and catechins from wines, ensuring crystal clear results. Main Benefits: Improves wine clarity and transparency. Reduces the risk of untypical aging (UTA). Allergen-free - contains no casein. Easy to use and quickly soluble. Instructions for Use: Recommended dose: 50-200 ml per 100 kg of grape must. Add during grape crushing or immediately after. Complete dissolution occurs within 2-6 hours. Testing Fining Agent Selection: Take several samples of wine requiring clarification. Divide the wine into test tubes. Add different amounts of fining agent to each tube. Use samples with pecto-enzyme and alpha-amylase for comparison. Evaluate results after a few hours.

Granulated Active Plant Carbon for Wine Treatment. High-quality granulated plant carbon is specially designed for correcting wine color and improving quality. Thanks to its unique granulated structure, the carbon is exceptionally effective and user-friendly. Main features: High absorption capacity, easy to use and remove, preserves the original wine taste, effectively removes brownish color, suitable for treating oxidized wine. Instructions for use: Recommended dosage: 1-3 grams per 10 liters of wine, add carbon during intensive stirring, let stand for 24 hours, remove carbon by siphoning or filtering.

Claril AF Fining Blend - Effective Solution for Juice and Wine Processing. Claril AF is a perfect fining blend that combines the best properties of bentonite, PVPP, and pea protein. This innovative product is specifically designed for the needs of juice and wine industries. Main Benefits: Effectively removes phenolic compounds causing oxidation. Ensures optimal clarity and stability. Completely allergen-free composition. Suitable for vegans. Perfect replacement for potassium caseinate. Usage: Juice processing: 50-150 g/hL. Wine processing: 30-80 g/hL. Claril AF is particularly effective in clarifying must and wine and preventing oxidation. The bentonite content ensures high protein stability and crystal-clear results. A professional solution for both small producers and large industries that meets modern food safety and quality requirements.

Professional Wine Fining Agent for Perfect Winemaking. Efficient and high-quality wine fining agent ensures quick and effective results with minimal sediment, offering a perfect solution for both home and professional winemakers. Ingredients: Ellagitannin, Gelatin, Egg albumin, Bentonite powder, Activated carbon. Main features: Accelerated clarification process with minimal sediment, Enhancement of wine taste and aroma, Protein stabilization with bentonite, Wine color protection, Reduction of unwanted odors. Instructions for use: Dissolve in 10% hot water with constant stirring, Add immediately to the wine requiring clarification, Perform careful pumping, Decant after 4-5 days. Dosage recommendations: Grape must: 6 g/100 l, White wines: 8 g/100 l, Red wines: 10 g/100 l. Storage instructions: Store in a dry and ventilated area, Hermetically seal opened package, Protect from moisture and high temperature. Technical information: Complies with EU regulation 2019/934, Package size: 100g, Best before: 01.03.2029. Product working principle: Complex fining agent works through the interaction of different components. Ellagitannin and egg albumin bind unwanted compounds, bentonite ensures protein stabilization, and activated carbon removes color defects and unwanted odors. NB! It is recommended to test with a small amount before main use.

Professional Wine Stabilization Solution for Professional Use Professional wine stabilization solution is specially developed for producing and preserving quality wine. This effective solution ensures wine clarity and long-term stability at the level of colloidal reactions. Product Components: Seyal or Kordofan gum arabic (30% concentration), Citric acid (3.5%), Sulfur dioxide (0.45%), Demineralized water. Main Applications: The solution provides effective protection against the following issues: Iron-induced turbidity, Copper-induced turbidity, Color precipitation, Protein coagulation, Metatartaric acid crystallization. Precise Dosing Instructions: Standard use: 20-100g/hl, For metatartaric acid control: 20 cc/hl, For protein and copper stabilization: 40 cc/hl, For iron stabilization: 70 cc/hl. Basic Usage Guidelines: Add the solution to clear wine immediately before final sterilizing filtration. Wine bottling must occur immediately after adding the solution. Certification and Storage: The product complies with CE 822/87 regulation and is usable until 01.11.2026. The solution is designed for professional use in wine production. We recommend using the product with filtration equipment for best results. The solution is ideal for both white and red wine processing.

Potassium Caseinate - Professional Wine Fining Agent 1kg Potassium caseinate is a high-quality wine fining agent that combines 75% milk casein and 25% potassium bicarbonate. This professional winemaking product effectively removes oxidized polyphenols, improving wine's taste characteristics and color shade. Instructions for Use For best results: Dissolve the powder in lukewarm water. Add the solution to wine while stirring continuously. Use 20-100 grams per hectoliter of wine. It is recommended to first test with a small amount. Storage Conditions Storage temperature: 10-20°C. Store in a cool and dry place. Ensure good ventilation. Carefully seal package after opening. Product Specification Package size: 1 kg Best before: 14.09.2026 Note! Product contains milk protein which may cause allergic reactions. For professional use in winemaking.