Gelatin for improving clarity and aromas

IOC Inocolle™ is a multi-purpose gelatin that is equally useful in juice and wine for clarification and improving aromas.

• In red wines, it can improve texture, aromas, and flavors of the finished wine

• In red wines, can mildly reduce bitterness and astringency, though COLLE PERLE is better for extremely tannic wines

• Can remove unstable/colloidal material

• It is particularly useful for juice fining and flotation

• Flocculates and settles well, especially when used in conjunction with the silica gel GELOCOLLE

• Partially hydrolyzed gelatin solution

Stage of Winemaking: Juice, wine (pre-bentonite addition)
Contact Time: 1 week
Impact: Clarification and aroma revelation
Formulation: Gelatin
Frequently used in: whites, rosés, fruit wines, cider

Recommended Dosage: Bench trials recommended for wine

Juice or wine 300-1000 ppm (30–100mL/hL ) (1.1-3.8 L/1000 gal)

Usage - Juice: Dilute Inocolle 1:1 in water 15–25°C (59–77°F). Add to juice gradually and mix thoroughly. Rack once settled.

Usage - Wine: Dilute Inocolle 1:1 in water 15–25°C (59–77°F). Add Inocolle to wine gradually and mix thoroughly. Racking should be done after settling (typically 1 week). It is not recommended to leave gelatins in wine for more than 30 days. Inocolle can be used in conjunction with GELOCOLLE to improve settling or prevent overfining in whites, rosés, and ciders (see scottlab.com/fining for directions).

Storage: Dated expiration. Store in a cool, dry, odor-free environment. Once opened, use immediately.