Gelatin for gentle fining of structured red wines
Inocolle Extra N1 is a powdered proprietary formulation of high molecular weight gelatin protein. It can rapidly reduce turbidity, removing colloids which otherwise might precipitate later in the wine.
Bench trials recommended
Wine: 50–100 ppm (5–10 g/hL; 0.4–0.84 lb/1000 gal)
Mix Inocolle Extra N1 in 5 times its weight in warm water (35–40°C/95–104°F). Mix thoroughly. Introduce gradually into the wine making sure the temperature of the solution is maintained throughout the transfer. Mix vigorously to ensure even treatment. Racking should be done after 1 week.
Note: Maximum clarification is achieved after 1 week. This is when filtration is most productive. For wines to be aged, 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 environment below 25°C(77°F).