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Gela-L50

Liquid 50% gelatin, suitable for all types of musts and wines.
Gela-L50 is a liquid gelatin with an impressive concentration of 50%, characterized by a straw-yellow color. This exceptional 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-L50 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. The key features of Gela-L50 are:

  • Extraordinary speed: Gela-L50 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-L50 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-L50 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-L50 over that of Gela-S to achieve the desired results.

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

Gela-L50 is a liquid gelatin with an impressive concentration of 50%, characterized by a straw-yellow color. This exceptional 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-L50 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. The key features of Gela-L50 are:

  • Extraordinary speed: Gela-L50 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-L50 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-L50 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-L50 over that of Gela-S to achieve the desired results.

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

For a different choice, consider:

for rapid flocculation and sedimentation of suspended particles

to decrease tannic substances in white wines

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