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Gelatin for treatment of astringent wines
Red, White, Fruit
Colle Perle is a hydrolyzed gelatin solution at a concentration of 150 g/L. Primary uses are clarification and the removal of bitter tannins and phenolics. Colle Perle flocculates and settles well. Desirable aromas and flavors are retained while harsh characters are removed. It is particularly useful to optimize potential of hard pressed product. In white wines it can be used in conjunction with bentonite to compact lees. Recommended Dosage Bench trials recommended
800–1500 ppm 80–150 mL/hL 3.0–5.7 L/1000 gal
Add at the beginning of cold settling and mix evenly and completely throughout the juice. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week.
Wine in Barrels
Stir vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48–72 hours after fining with Colle Perle.
Wine in Tanks
Add gradually to the wine during a pump-over to ensure even distribution. Alternatively add through a racking valve while using a tank agitator for even distribution. Racking should be done after 1 week. Filtration is possible 48–72 hours after fining with Colle Perle.
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).