GELOCOLLE

Silica gel for improved settling, lees compaction, and prevents overfining

IOC GELOCOLLE™ reduces the risk of leaving residual protein-based fining agents behind (overfining), particularly in low tannin wines.

• Initiates the flocculation of fining agents
• Speeds up clarification
• Helps compact lees
• Can be used in hard-to-filter wines where it chelates proteins and other compounds, facilitating filtration throughput
• Negatively charged solution of suspended silica that can be used alone or in conjunction with INOCOLLE, COLLE PERLE, CRISTALLINE PLUS, or other protein-based fining agents
• Must be removed from wine via filtration per TTB regulations due to the silica portion

---

Stage of Winemaking: Juice or wine
Contact Time: 1-2 weeks
Impact: Aids settling, compaction of lees
Frequently used in: whites, rosés, fruit wines, cider

---

Recommended Dosage: Bench trials recommended for wine

• Juice or wine 200–1000 ppm (20–100 mL/hL) (0.75–3.8 L/1000 gal)

Usage: GELOCOLLE can be used alone or in concert with other fining agents. To aid in settling GELOCOLLE should be added directly to wine 1 hour before the addition of protein-based fining agents (gelatin, isinglass, etc.). To preventoverfining, GELOCOLLE should be added directly into wine 1 hour after the addition of protein-based fining agents (gelatin, isinglass, etc.). Post-addition, the vessel should be mixed thoroughly.
Storage: Dated expiration. Store in a dry, odor-free and well-ventilated environment 10-20°C (50-68°F). Reseal opened packaging immediately. Do not refrigerate or freeze! GELOCOLLE solidifies at temperatures of less than 0°C (32°F). This process is irreversible.

---

Downloads
GELOCOLLE - Allergen Statement
GELOCOLLE - Food Safety Sheet
GELOCOLLE - Safety Data Sheet
GELOCOLLE - Specification Sheet
GELOCOLLE - Technical Data Sheet