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Gelatin to enhance the bouquet of finished wines or for the treatment of moldy must
White, Rosé, Red, Fruit, Cider
Inocolle is a partially hydrolyzed gelatin solution at a concentration of 100 g/L. It softens wine while improving aromas and flavors. It can help clarify wine by removing both colloidal and unstable materials. Can be used for flotation. Moldy must may be improved by the addition of Inocolle.
Recommended Dosage Bench trials recommended
White Wines, Rosé, Ciders or Light Colored Fruit Wines
300–600 ppm 30–60 mL/hL 1.1–2.2 L/1000 gal
500–1000 ppm 50–100 mL/hL 1.9–3.8 L/1000 gal
When used with Gelocolle
250–500 ppm 25–50 mL/hL 0.95–1.9 L/1000 gal
Introduce into juice gradually while mixing vigorously to assure even treatment. Racking should be done after 1 week. Do not adjust juice acidity with either tartaric or citric acid prior to treatment with Inocolle.
For enhanced settling and gentler fining introduce into wine 1 hour before adding Gelocolle. Mix vigorously to assure even treatment. Racking should be done after 1 week. Filtration is possible 48–72 hours after treating with Inocolle.
Introduce gradually while mixing vigorously to assure even treatment. Racking should be done after 1 week. Filtration is possible 48–72 hours after treating with Inocolle.
Note: Maximum clarification is achieved after 1 week. This is when filtration is most productive. For wines intended for aging, a second racking 1 week after the first racking will produce the best results. It is not recommended to leave gelatins in wine for more than 30 days.
Dated expiration. Store in a dry, well-ventilated environment below 25°C(77°F).