Liquids

Often used with isinglass, bentonite, gelatins, and other organically derived fining agents to help compact the lees, Gelocolle is a liquid solution of suspended silica that is used during fining to help improve settling. Gelocolle also helps to limit the risk of over-fining when used in conjuction with other fining agents. Gelocolle can also be used to remove excess protein in both red and white wine, thereby improving their filterability. Gelocolle is completely inert and will not add any flavor or aroma to the wine. To Use Add Gelocolle 1 hour after the fining agent. Mix well to ensure homogenization. Recommended Dosage: In general, use Gelocolle at a rate of 1 mL Gelocolle per 1 g of the fining agent you are aiding. For protein removal use 5 ml Gelocolle per gallon of wine. Note: When using Gelocolle with a gelatin fining, use 1.0 mL of Gelocolle to 1.0 mL of gelatin. Once opened use immediately. Best stored at 50-68 F (10-20 C). Gelocolle solidifies irreversibly when frozen.

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Colle Perle is a hydrolyzed gelatin solution. Primary uses are clarification and the removal of bitter tannins and phenolics. Colle Perle flocculates and settles well. Desirable aromas and flavors are retained while harsh characters are removed. It is particularly useful to optimize potential of hard pressed product. In white wines it can be used in conjunction with bentonite to compact lees. Dosage - Applied at a rate of 4 ml / gal. Usage: Juice - Dilute Colle Perle 1:1 in water. Add at the beginning of cold settling and mix evenly and completely throughout the juice. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week. Wine in Aging - Dilute Colle Perle 1:1 in water. Stir vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48-72 hours after fining with Colle Perle.  

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