Product Overview
Gelatin Finings
Gelatin reacts with negatively charged compounds such as tannin in wines and juices thereby reducing astringency, bitterness and color. Gelatin also reacts with negatively charged colloidal silicon dioxide to form a dense coagulum with the destabilized silica, resulting in clarification. Wine and fruit juice processors benefit from the rapid clarification and improved filterability that are a result of co-fining with Gelatin and colloidal silica.
Directions:Â Use 1/2 teaspoon per 5 gallons for beer, 1 teaspoon per 6 gallons for wine.
