Fining Gelatin Vinoferm 1kg (5000l)

Vinoferm Gelatin 30% - Ready-to-use gelatin solution for clarifying wines and juices

Vinoferm Gelatin 30% is a 30% aqueous solution of edible gelatin specially developed for beverage processing, treated with an acidic method. This effective clarifying agent is ideal for clarifying wines, fruit wines, juices, and other beverages. The product is ready to use and can be added directly to the beverage, making it particularly convenient and quick to use - no time-consuming preparation needed.

The product is approved for use in the European Union according to EC Commission Regulation No. 2019/934. Users must verify compliance with national regulations. The product has been laboratory tested for purity and quality.

Operating Principle

Gelatin causes proteins and tannins that cause turbidity to precipitate from wine or juice. For best results, it is recommended to use gelatin together with kieselguhr (silicon dioxide), which ensures more effective clarification and prevents residual protein precipitation. Clarification occurs through flocculation - gelatin binds turbidity-causing particles into larger flakes that then settle to the bottom.

Dosage

The optimal amount should be determined through preliminary testing. Recommended dosage rates:

- Whole juice, normal turbidity: 15-30 ml / 100 liters
- Süßreserve (sweet reserve) and young wine: 30-50 ml / 100 liters
- Increased turbidity: 40-50 ml / 100 liters

Generally, kieselguhr is added first, followed by Gelatin 30%. If disturbing tannins need to be precipitated in addition to clarification, add Gelatin 30% first, followed by kieselguhr.

The ratio of kieselguhr to Gelatin 30% should be optimized through preliminary tests. A typical ratio is 1 part kieselguhr to 0.9 parts Gelatin 30%:
50 ml kieselguhr / 100 liters + 45 ml Gelatin 30% / 100 liters

Storage

Protect from freezing as this may cause gelatin to solidify. Opened packages must be tightly sealed immediately.

Technical Data

- Appearance: Yellow solution
- Odor: Slight sulfur dioxide (SO2) odor
- pH value: 3.0-4.0
- SO2 content: 3000-4000 mg/l
- Dry matter content: ≥ 28%
- Density: 1.095-1.105 g/l

Composition: Water, gelatin, citric acid (E330), sulfur dioxide (E220)

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