Arauner Kitzinger Gelatin, 10 g for Fining Wine & Must

Gelatin is a classic fining agent for clarifying cloudy wines and musts. It binds haze particles and tannins, which then settle out, leaving the wine brighter and visually cleaner.

Gelatin is often used together with kieselsol, because the two agents complement each other in their charge and therefore clarify more effectively. Dissolve the gelatin as instructed and stir it into the wine. Since the right amount depends on the wine and the degree of haze, a preliminary trial is worthwhile. The 10 g pack is enough for smaller batches in the hobby cellar. Dosage as per package instructions.

• Contents: 10 g gelatin for fining
• Purpose: clarification of wine and must
• Use: dissolve as instructed and stir in, often combined with kieselsol
• Tip: a preliminary trial is recommended
• Brand: Arauner Kitzinger

Manufacturer information:

• Dosage for white wine: approx. 10 g per 100 l together with 100 ml kieselsol; with 15 % kieselsol this is a ratio of 1:10 (the often quoted 1:5 applies to 30 % kieselsol)
• Dosage for mash/red wine: approx. 2-6 g per 10 l (20-60 g per 100 l)
• Dissolve in 10 times the amount of drinking water before use
• Order of fining: for tannin-rich wines first gelatine, then kieselsol; for low-tannin wines first kieselsol, then gelatine; a preliminary trial decides