Winegrowers Supplies - Use of Gelatine for Tannin removal/fining or for Clear fining
Erbslöh Gelita-Klar (20% gelatine solution) combines quickly with tannins. Up to 30 ml per 100 litres of must can be added.
Erbslöh Kieselsol; there are two strengths of solution:-
15 %sol: added @ 15 to 50 ml per 100 litres; use 2x the volume of Gelita-Klar.
30 %sol: added @ 8 to 25 ml per 100 litres; use 1x the volume of Gelita-Klar.
The minimum dosages necessary can be found by trials on the must or wine.
Gelatine and Kieselsol need to be be stored 'free from frost'.
for Tannin removal/fining:
Rouse in the Gelatine first, followed by Kieselsol. Rouse thoroughly, leave for 12 - 24 hours to settle.
Use of Kieselsol is not essential but it ensures that gelatine itself does not contribute to excess protein in the wine.
for Clear fining, removal of pectins:
Rouse in the Kieselsol first, followed by Gelatine. Rouse thoroughly, leave for 12 - 24 hours to settle.