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Special Gel

Gelatin with a high degree of gelation, a property that makes it easily flocculent in must and wine clarification processes.
Special Gel is a food-grade animal gelatin that finds application in the wine industry, especially in must and wine clarification processes. Special Gel can be of porcine, bovine or mixed origin, and is produced in accordance with the quality standards of purity established by the European Pharmacopoeia. Production takes place in Italy, with strict quality controls. Among the main benefits of Special Gel there are:

  • Gelling properties: Special Gel is characterized by a high degree of gelling, which means that it has the ability to form gels in aqueous solutions. This property is useful in clarification processes of musts and wines.
  • Flocculation: due to its properties, Special Gel tends to flocculate rapidly in suspension, facilitating the separation of solid particles from liquids during clarification processes.
  • Electrokinetic charge: the electrokinetic charge of Special Gel allows optimal results with minimal dosages in oenological processes, helping to reduce the risk of overcollination and simplifying flotation operations.
  • Oenological advantages: the use of Special Gel offers several advantages related to wine quality, including the reduction of the risk of overcollage, the possibility of combination with other clarifiers such as Silica Sol and tannins, the simplification of flotation operations, the replacement of the use of egg albumin in red wines, the possibility of reducing or eliminating the use of bentonite in the clarification of red wines, and the resulting clarity of the clarified wine.
  • Sensory enhancement: Special Gel can help improve the aroma and fruitiness of some white and rosé wines, as it can react with bitter and astringent tannins, contributing to olfactory cleanliness.

Gelatin of animal origin 200 ± 10 bloom
GMO-free
Sulfur dioxide < 50 mg/kg

2-3 g/hl is a minimum dose for use, equivalent to 6-7 g/hl of a medium Bloom gelatin soluble in warm or hot water.
Higher doses (i.e., 15-20 g/hl) will refer to the most severe cases, i.e., clarification of very red press wines, vermouths or raw vinegars in combination with other clarifiers with opposite Z potential.
In any case, even at the maximum dosages, there is no danger of overcollage.

Add directly into the mass being reassembled for at least 15 minutes, or dissolved at a ratio of 1:10 with water at any temperature, without waiting beyond the minimum use time (otherwise the solution becomes unusable).

1 kg bag.
Store in a cool, dry place, away from heat sources.

Special Gel is a food-grade animal gelatin that finds application in the wine industry, especially in must and wine clarification processes. Special Gel can be of porcine, bovine or mixed origin, and is produced in accordance with the quality standards of purity established by the European Pharmacopoeia. Production takes place in Italy, with strict quality controls. Among the main benefits of Special Gel there are:

  • Gelling properties: Special Gel is characterized by a high degree of gelling, which means that it has the ability to form gels in aqueous solutions. This property is useful in clarification processes of musts and wines.
  • Flocculation: due to its properties, Special Gel tends to flocculate rapidly in suspension, facilitating the separation of solid particles from liquids during clarification processes.
  • Electrokinetic charge: the electrokinetic charge of Special Gel allows optimal results with minimal dosages in oenological processes, helping to reduce the risk of overcollination and simplifying flotation operations.
  • Oenological advantages: the use of Special Gel offers several advantages related to wine quality, including the reduction of the risk of overcollage, the possibility of combination with other clarifiers such as Silica Sol and tannins, the simplification of flotation operations, the replacement of the use of egg albumin in red wines, the possibility of reducing or eliminating the use of bentonite in the clarification of red wines, and the resulting clarity of the clarified wine.
  • Sensory enhancement: Special Gel can help improve the aroma and fruitiness of some white and rosé wines, as it can react with bitter and astringent tannins, contributing to olfactory cleanliness.

Gelatin of animal origin 200 ± 10 bloom
GMO-free
Sulfur dioxide < 50 mg/kg

2-3 g/hl is a minimum dose for use, equivalent to 6-7 g/hl of a medium Bloom gelatin soluble in warm or hot water.
Higher doses (i.e., 15-20 g/hl) will refer to the most severe cases, i.e., clarification of very red press wines, vermouths or raw vinegars in combination with other clarifiers with opposite Z potential.
In any case, even at the maximum dosages, there is no danger of overcollage.

Add directly into the mass being reassembled for at least 15 minutes, or dissolved at a ratio of 1:10 with water at any temperature, without waiting beyond the minimum use time (otherwise the solution becomes unusable).

1 kg bag.
Store in a cool, dry place, away from heat sources.

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