Gelatin Clarifier 20% - VinoFerm

Why use gelatin clarifier?

Clarifying your wine will help counteract biochemical instability. In fact, adding clarifier will add proteins, clay, diatoms, etc. to your beverage. These molecules will have a "glue" effect, which is why this stage is also known as "fining". This process also helps stabilize the wine. 

It is mainly combined with Kieselsol Clarifiant (add 1ml Kieselsol + 1ml Gelatin separately). This process will give you a fast result with little residual base. 

It's easier to use than powder clarifiers. 

Want to know which clarifier to use? 

Just do a few quick tests! 

Fill test tubes with wine. Add a few ml of clarifier, and repeat the process with different clarifiers.

You can also use a test tube with pecto-enzyme in one and alfa-amylase in another. Leave for a few hours and see which clarifier works best !