Gelatin for treatment of astringent wines
Colle Perle is a hydrolyzed gelatin solution which can be used for clarification as well as for the treatment of astringency in wines. Colle Perle flocculates and settles well. It is particularly useful for hard pressed wines.
Juice: Add at the beginning of cold settling and mix throughly to ensure even distribution. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week.
Wine: Add and mix vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48–72 hours after fining with Colle Perle. This is when filtration is most productive. For wines intended for aging, a second racking 1 week after the first racking will produce the best results. It is not recommended to leave gelatins in wine for more than 30 days.
Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.