Vinoferm Gelatin 30% is a ready-to-use 30% solution of pure gelatin, making it a universal clarifying agent for wines and juices. It also reduces the "astringency" of wines by lowering tannin content, making it particularly suitable for red wines.

Approved in the European Union according to EU regulation 934/2019 concerning wine treatment. The product complies with purity and composition requirements as per OIV resolution 13/2003.

Dosage: 1.5-5 ml/10 litres.

• healthy juice, normal turbidity: 1,5 - 3 ml / 10 l
• Süßreserve and young wine : 3 - 5 ml / 10 l
• elevated tubidity: 4 - 5 ml  / 10 l

Often used in combination with Vinoferm Kieselsol for faster and better flocculation. In this case, use a 1:1 ratio = 1 ml Kieselsol per 1 ml gelatin. Always add separately while stirring thoroughly.

Store frost-free!

How to determine which fining agent to use?
Trial and error is still one of the easiest and best methods; take a few samples from the wine that needs to be clarified/fined and put them in test tubes. Add a few millilitres or grammes of a different fining agent to each test tube. Another test tube of wine/juice with pecto enzyme and one with alpha-amylase (in starchy fruit) are helpful. Leave to clear for a few hours and you will see which fining agent gives the best result!