AEB Gelsol – 25Kg

Product Description

Gelsol is a special hydrosolubilized gelatine for the clarification treatment of distillates, red and white wines. It is a stable clear solution and of immediate application. It has a tannin combination index higher than that of normal liquid gelatines. When in contact with the polyphenols of musts, wines or distillates, Gelsol becomes insoluble and flocculates faster than the traditional solid gelatines, while forming heavy macro-coagula which incorporate the suspended solids.

IDEAL USES: STATIC CLARIFICATION OF WHITE MUSTS OR FLOTATION. REMOVAL OF ASTRINGENT TANNIN IN RED WINES.

• Gelsol is a liquid gelatin produced by a process of irreversible hydro solubility that helps maintain a constantly stable liquid product.
• The clarifying effect achieved through instantaneous flocculation results in the formation of large, heavy macro-coagula: therefore, sediments are compact and easily filtered out. It is used alone or in conjunction with Spindasol in order to clarify white musts both in cold settling or flotation. Red wines become softer and less susceptible to oxidation because Gelsol removes condensed tannins, which give most of the bitter-astringency to wines.
• Gelsol has little affinity with anthocyanins; therefore it is ideal for red wines because it does not cause any loss of color intensity.
• Gelsol is a liquid product prepared enzymatically, without the use of heat. This difference makes Gelsol more active if compared with dry products where the use of high temperatures, to hydrolyze the gelatin and especially to put it in a dry solid form, denatures proteins making them less efficient.
• Gelsol never sees the solid phase, and not only does this make it more efficient, but it also prevents re-condensation and the formation of “balls” or “pyramids” inside the tank.

DOSAGE RATE & USAGE INSTRUCTIONS

• Trials are recommended to determine dosage
• Dilute in 1 to 3 parts of water before adding it to the wine. (Flotation systems will require higher dilution up to 1:5). In musts: add Spindasol or Carbosil before adding Gelsol. In wines: wait at least _ hour after Gelsol is fully homogenized, and then add Carbosil or Spindasol and mix.