As more and more wineries and beverage manufacturers are finding out, Rousselot Gelatin is an excellent fining agent for wines and apple juices. Fining consists of incorporating a substance into the cloudy wine that is capable of flocculation and sedimentation of the suspended particles by entrainment in such a way that the wine becomes clear. This substance is generally an albuminoid substance, a protein altered and precipitated by the tannin in the wine, or by the acidity of the wine.
Our gelatin and hydrolyzed gelatin products are particularly suited for red wine, beer and apple juice clarification. They reduce turbidity and decrease the astringency of final beverages without having negative impact on suitable flavor components.
The experts at our Application Centers are eager to help you innovate or improve your processes with gelatin or to provide you with recipes. For more information, go to Services & Support