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Gela-L30

Liquid 30% gelatin, suitable for all types of musts and wines.
Gela-L30 is a highly specialized liquid gelatin with a concentration of 30%, obtained by partial hydrolysis of connective tissues of animal origin, specifically pork rinds. This solution has been microbiologically stabilized using sulfites (SO2) and is ready for immediate use. Gela-L30 is a clarifier suitable for all types of musts and wines, known for its extremely rapid clarifying and stabilizing action. The key features of Gela-L30 are:

  • Clarifies and stabilizes rapidly: Gela-L30 is distinguished by its ability to act extraordinarily quickly. When in contact with tannins in must or wine, this gelatin insolubilizes and flocculates very rapidly. Turbidity can decrease up to 75% within 24 hours and up to 85% within 48 hours.
  • Action on tannins: Gela-L30 has been shown to be particularly effective in removing tannins that are considered more aggressive and astringent. This helps make treated red wines softer and rounder, improving 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-L30 has already been prepared and stabilized with sulfites (SO2), so it is ready for use without further preparation.

Gelatin of porcine origin at 30% ± 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
15-50 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, 1100 kg BIG.
Store in a cool, dry place, away from heat sources.

Gela-L30 is a highly specialized liquid gelatin with a concentration of 30%, obtained by partial hydrolysis of connective tissues of animal origin, specifically pork rinds. This solution has been microbiologically stabilized using sulfites (SO2) and is ready for immediate use. Gela-L30 is a clarifier suitable for all types of musts and wines, known for its extremely rapid clarifying and stabilizing action. The key features of Gela-L30 are:

  • Clarifies and stabilizes rapidly: Gela-L30 is distinguished by its ability to act extraordinarily quickly. When in contact with tannins in must or wine, this gelatin insolubilizes and flocculates very rapidly. Turbidity can decrease up to 75% within 24 hours and up to 85% within 48 hours.
  • Action on tannins: Gela-L30 has been shown to be particularly effective in removing tannins that are considered more aggressive and astringent. This helps make treated red wines softer and rounder, improving 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-L30 has already been prepared and stabilized with sulfites (SO2), so it is ready for use without further preparation.

Gelatin of porcine origin at 30% ± 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
15-50 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, 1100 kg BIG.
Store in a cool, dry place, away from heat sources.

The perfect match with:

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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