Gelsol 200ml

Product features:

A stable, clear, odourless and ready-to-use solution. Its combination index with tannins is higher than that of standard liquid gelatins. It is easy to handle, as it does not require dissolution in hot water, and possesses effective gel strength, which facilitates the adsorption of unstable polyphenolic and colloidal molecules present in wines. The clarifying effect is immediate from the moment Gelsol reacts instantly and in a specific manner, solubilising and flocculating to form heavy macrocoagula which trap the suspended solids. The sediment becomes compact and adheres to the bottom of the tank. Due to its specific structure, it is particularly reactive with silica sol, with which it can be combined for static clarification or flotation.

In white wines, Gelsol stabilises the colour and flavour by altering the presence of proanthocyanidins, molecules often responsible for oxidation processes, and removes astringent and bitter tannins.

In red wines, it plays an important role in shaping the quality of the product, as it eliminates astringent polyphenols and preserves colour intensity thanks to its low affinity for anthocyanins.

In the case of spirits that have been in contact with new wood for too long, Gelsol significantly reduces the concentration of those tannins that impart a bitter-astringent sensation

Composition:

Edible pork gelatine, potassium bisulphite. 10 g/hl releases 0.4 mg/l SO2.

Dosage:

Clarification with silica sol: 5–20 ml/hl; for musts, wines and spirits: 5–50 ml/hl.

Application:

Dissolve evenly in the product to be treated, diluting if necessary in a 1:1 ratio; easy to use with a dosing pump or Venturi valve.

Storage:

Store in a cool, dry place, protected from light and direct heat.