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Gela-L

Liquid gelatin with 40% concentration.
Technical sheet
Safety data sheet
Gela-L is a liquid gelatin with a concentration of 40%, characterized by a straw-yellow color. This product is obtained by partial hydrolysis of connective tissues of animal origin, specifically pork rinds, and is distinguished by its microbiologically stable solution due to the addition of sulfites (SO2). Gela-L is ready for immediate use and is suitable for a wide range of applications in enology. Its clarifying and stabilizing action is incredibly fast, resulting in a marked decrease in turbidity within a very short time frame: up to 75% within 24 hours and 85% within 48 hours.

Key features:

  • Extraordinary speed: Gela-L is known for its extraordinary speed of action. When it comes in contact with tannins in must or wine, this gelatin insolubilizes and flocculates very quickly, producing noticeable results in a short time.
  • Action on tannins: Gela-L is particularly effective in removing tannins that are considered more aggressive and astringent. This helps make treated red wines softer and rounder, greatly improving their mouthfeel.
  • Fine and neutral clarification: this product is known for its fine clarification and sensory neutrality. It enhances the sensory characteristics of both white and red wines without introducing risks of altering flavor or aroma profiles.
  • Ready for use: Gela-L has already been prepared and stabilized with sulfites (SO2), so it is ready for immediate use without further preparation.

When used in combination with Silisol, it may be necessary to increase the dose of Gela-L over that of Gela-S to achieve the desired results.

Gelatin of porcine origin at 40% ± 2 in protein
Bloom grade: zero (sol 6.67% at 10°C x 18 hours)
pH: 3.5-5.5 (sol 6.67%)
GMO-free
Sulfur dioxide 0.5% ± 0.1

10-30 g/hl on musts
5-20 g/hl on white wines
5-40 g/hl on red wines
Preliminary laboratory tests are recommended.

Dilute in water according to use.

1 kg bottle, 5, 10 and 25 kg canister, 240 kg drum, 1100 kg BIG.
Store in a cool, dry place, away from heat sources.

Gela-L is a liquid gelatin with a concentration of 40%, characterized by a straw-yellow color. This product is obtained by partial hydrolysis of connective tissues of animal origin, specifically pork rinds, and is distinguished by its microbiologically stable solution due to the addition of sulfites (SO2). Gela-L is ready for immediate use and is suitable for a wide range of applications in enology. Its clarifying and stabilizing action is incredibly fast, resulting in a marked decrease in turbidity within a very short time frame: up to 75% within 24 hours and 85% within 48 hours.

Key features:

  • Extraordinary speed: Gela-L is known for its extraordinary speed of action. When it comes in contact with tannins in must or wine, this gelatin insolubilizes and flocculates very quickly, producing noticeable results in a short time.
  • Action on tannins: Gela-L is particularly effective in removing tannins that are considered more aggressive and astringent. This helps make treated red wines softer and rounder, greatly improving their mouthfeel.
  • Fine and neutral clarification: this product is known for its fine clarification and sensory neutrality. It enhances the sensory characteristics of both white and red wines without introducing risks of altering flavor or aroma profiles.
  • Ready for use: Gela-L has already been prepared and stabilized with sulfites (SO2), so it is ready for immediate use without further preparation.

When used in combination with Silisol, it may be necessary to increase the dose of Gela-L over that of Gela-S to achieve the desired results.

Gelatin of porcine origin at 40% ± 2 in protein
Bloom grade: zero (sol 6.67% at 10°C x 18 hours)
pH: 3.5-5.5 (sol 6.67%)
GMO-free
Sulfur dioxide 0.5% ± 0.1

10-30 g/hl on musts
5-20 g/hl on white wines
5-40 g/hl on red wines
Preliminary laboratory tests are recommended.

Dilute in water according to use.

1 kg bottle, 5, 10 and 25 kg canister, 240 kg drum, 1100 kg BIG.
Store in a cool, dry place, away from heat sources.

Mix Gela-L with:

Enocarb One-L

to optimise clarification, also offering removal of oxidised compounds

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Silisol

to facilitate the accumulation of the faecal deposit at the bottom of the tank

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Effect of some clarifiers in tannin precipitation

Gela-L Flott interacts with tannins, resulting in the formation of a negatively charged complex, which can effectively remove them from solution.

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