Wine type

White

Red

Rose

Certifications

Allergen Free

Gold leaf gelatin

High-quality animal gelatin that enables effective clarifications due to its ability to bind to all negatively charged compounds.
Technical sheet
Safety data sheet
Gold leaf gelatin is a product used in the wine industry for wine clarification. Some key information about this product:

  • High-quality animal gelatin: gold leaf gelatin is a high-quality gelatin made by a process of selective hydrolysis of collagen. This collagen is of animal origin, often derived from pig skin. The selection of high-quality raw materials contributes to the purity and effectiveness of the product.
  • Clarifies wine: the clarification process in the wine context is essential to stabilize wine and make it clear. During wine production, particles and compounds can be present that cause turbidity. Gold leaf gelatin has the ability to bind to these negatively charged particles, helping to remove them and clarify the wine.
  • High bloom and high clarity: when high bloom is mentioned, it refers to the degree of gelation of the gelatin, indicating its ability to form gels. Gold leaf gelatin is known to have high bloom, which means it has a significant gelling capacity. High clarity refers to the clarity and purity of gelatin, which contributes to effective clarification results.

Bloom value 140
Viscosity 2.43mPa.s
Limpidity <50 NTU

1 to 20 g/hl in combination with 20-100 g/hl bentonite.
5-20 g/hl on white must in static clarification.
40-60 g/hl on white must in flotation.

Dissolve the product in hot water (40°-50°C) not exceeding concentrations of 2-3%, stirring until completely dissolved.
Add to the wine in pumping over, taking care to homogenize the mass well.

1 kg bag.
Store in a cool, dry place, preferably at a temperature of 10°C.

Gold leaf gelatin is a product used in the wine industry for wine clarification. Some key information about this product:

  • High-quality animal gelatin: gold leaf gelatin is a high-quality gelatin made by a process of selective hydrolysis of collagen. This collagen is of animal origin, often derived from pig skin. The selection of high-quality raw materials contributes to the purity and effectiveness of the product.
  • Clarifies wine: the clarification process in the wine context is essential to stabilize wine and make it clear. During wine production, particles and compounds can be present that cause turbidity. Gold leaf gelatin has the ability to bind to these negatively charged particles, helping to remove them and clarify the wine.
  • High bloom and high clarity: when high bloom is mentioned, it refers to the degree of gelation of the gelatin, indicating its ability to form gels. Gold leaf gelatin is known to have high bloom, which means it has a significant gelling capacity. High clarity refers to the clarity and purity of gelatin, which contributes to effective clarification results.

Bloom value 140
Viscosity 2.43mPa.s
Limpidity <50 NTU

1 to 20 g/hl in combination with 20-100 g/hl bentonite.
5-20 g/hl on white must in static clarification.
40-60 g/hl on white must in flotation.

Dissolve the product in hot water (40°-50°C) not exceeding concentrations of 2-3%, stirring until completely dissolved.
Add to the wine in pumping over, taking care to homogenize the mass well.

1 kg bag.
Store in a cool, dry place, preferably at a temperature of 10°C.

For a different choice, think of:

Enocarb One PLT

for ease of use

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Itiokol

to increase the filterability and stabilization of wines

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