What do an Oreo cookie, an aspirin pill, an agar plate and a glass of wine have in common?
All of them benefit from the use of specialized gelatins. While the first three products often have gelatin in their final form, wine can benefit greatly from the use of gelatin as a fining agent. Gelatins can be processed to have highly specific surface charge densities. This allows for very precise fining of wine. Gecoll Supra can diminish harsh tannins while respecting the wine’s body. Gelarom fines colloidal substances that inhibit or mask positive aromas in light style wines.
