Gelatin for the treatment of moldy must and to enhance the bouquet of finished wines
Inocolle is a partially hydrolyzed gelatin solution that softens wine while improving aromas and flavors. It can help clarify wine by removing both colloidal and unstable materials.
Bench trials recommended for wine
White Wines, Rosé, Ciders, or Light Colored Fruit Wines: 30–60 mL/hL
Red Wines: 50–100 mL/hL
When used with Gelocolle: 25–50 mL/hL
Juice: Dilute Inocolle 1:1 in water. Introduce into juice gradually while mixing vigorously to assure even treatment. Racking should be done after 1 week. Do not adjust juice acidity with either tartaric or citric acid prior to treatment with Inocolle.
Wine: Dilute Inocolle 1:1 in water. Introduce into wine in conjunction with Gelocolle (pg 118). For enhanced settling and gentler fining, introduce Inocolle into wine 1 hour before adding Gelocolle. Mix vigorously to assure even treatment. Racking should be done after 1 week. Filtration is possible 48-72 hours after treating with Inocolle. 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 gelatin 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.