Gelatin

6 Results

Sort By New products
New products
Name
Price
  1. Hydroclar 20

    A 20% liquid solution of food grade gelatin. This low hydrolyzed gelatin is for clarification of juice and wine and for removing excessive astringency.
    Application: Clarification of juice and wine; reduce astringency.
    Dosage: 15-40 mL/hL (0.6-1.5 L/1,000 gal) in juice
                  10-20 mL/hL (378-757 mL/1,000 gal) in white wines
                  30-60 mL/hL (1.1-2.3L/1,000 gal) in red wines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-695-0001
    1 Kg
    $10.50
    - +
    35-695-0025
    25 Kg
    $212.50
    - +
  2. Clargel

    Gelatin with a high molecular weight in a liquid solution. It is very effective in clarifying both juice and wine. In high quality red wines, it improves balance by eliminating excessive astringency without reducing wine structure.
    Application: Clarification of juice and red wine; static clarification and flotation of must.
    Dosage: 40-150 mL/hL (1.5-5.7 L/1,000 gal) in juice
                   20-50 mL/hL (0.75-1.9 L/1,000 gal) in white wines
                   50-150 mL/hL (1.9-5.7 L/1,000 gal) in red wines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-635-0001
    1 L
    $10.00
    - +
    35-635-0025
    25 Kg
    $187.50
    - +
  3. Pulviclar S

    Pulviclar S is an ultra-pure, food grade, warm soluble, granulated gelatin characterized by low hydrolysis and high charge density. Pulviclar S is a highly effective clarifier and stabilizer. It’s recommended for clarifying white juice and wine in conjunction with Sil Floc, Pluxbenton N, Bentolit Super or Enartis Tan Clar. In quality red wines, Pulviclar S improves balance by eliminating excess astringency at the end of the palate without reducing structure.
    Application: Clarification of must and wine; soften red wines for medium-long ageing.
    Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal) in juice and white wines
                   8-15 g/hL (0.7-1.2 lb/1,000 gal) in red wines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-630-0001
    1 Kg
    $28.00
    - +
    35-630-0020
    20 Kg
    $320.00
    - +
  4. Hydroclar 45

    A 45% liquid solution of food grade gelatin. This extremely hydrolyzed gelatin has a powerful tannin reducing effect. It is highly effective in removing undesirable tannins at the front of the palate and is therefore particularly suitable for softening pressed and young red wines.
    Application: Clarification of young red wines, clarification of must and press wine.
    Dosage: 10-25 mL/hL (378-950 mL/1,000 gal) in juice
                   7-15 mL/hL (265-950 mL/1,000 gal) in white wines
                   20-40 mL/hL (0.75- 1.5L/1,000 gal) in red wines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-615-0001
    1 L
    $16.00
    - +
    35-615-0025
    25 Kg
    $312.50
    - +
  5. Hydroclar 30

    A 30% liquid solution of food grade gelatin. This medium hydrolyzed gelatin is for clarification of juice and wine and for removing excessive astringency. It is particularly effective in reducing the sensations of dryness and astringency that can be felt at the middle-end of the palate. It is also ideal for clarification of white juice by flotation.
    Application: Clarification and flotation of must; clarification of red, white and rosé wines; reduce astringency.
    Dosage: 15-40 mL/hL (0.6-1.5 L/1,000 gal) in juice
                  10-20 mL/hL (378-757 mL/1,000 gal) in white wines
                   0-60 mL/hL (1.1-2.3L/1,000 gal) in red wines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-610-0001
    1 L
    $12.50
    - +
    35-610-0025
    25 Kg
    $262.50
    - +
  6. Goldenclar Instant

    For Use in Winemaking

    • Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
    • Improves clarity and filterability.
    • Reduces astringency and softens mouthfeel without affecting structure.
    • Allergen-free alternative to egg albumin.

    Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
    Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
    Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

    For Use in Cider Making

    • Allergen-free alternative to egg albumin
    • Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
    • Improves clarity and filterability
    • Reduces astringency and softens mouthfeel without affecting cider structure

    Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-626-0001
    1 Kg
    $40.00
    - +

6 Results

Sort By New products
New products
Name
Price

This website requires cookies to provide all of its features. For more information on what data is contained in the cookies, please see our Privacy Policy page. To accept cookies from this site, please click the Allow button below.