Fining Agents

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

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

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

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