Inocolle

Cider, Fruit, Red, Rosé, White
#38-12075
1 L

Inocolle is a partially hydrolyzed gelatin solution at a concentration of 100 g/L. It softens wine while improving aromas and flavors. It can help clarify wine by removing both colloidal and unstable materials. Can be used for flotation. Moldy must may be improved by the addition of Inocolle.

Recommended Dosage

White Wines, Rosé, Ciders or Light Colored Fruit Wines
300–600 ppm
30–60 mL/hL
1.1–2.2 L/1000 gal
Note: Bench trials recommended
Red Wines
500–1000 ppm
50–100 mL/hL
1.9–3.8 L/1000 gal
Note: Bench trials recommended
When used with gelocolle
250–500 ppm
25–50 mL/hL
0.95–1.9 L/1000 gal
Note: Bench trials recommended

Usage

Juice

Introduce into juice gradually while mixing vigorously to assure even treatment. Racking should be done after 1 week. Do not adjust juice acidity with either tartaric or citric acid prior to treatment with Inocolle.

Whites/Rosés

For enhanced settling and gentler fining introduce into wine 1 hour before adding Gelocolle. Mix vigorously to assure even treatment. Racking should be done after 1 week. Filtration is possible 48-72 hours after treating with Inocolle.

Reds

Introduce gradually while mixing vigorously to assure even treatment. Racking should be done after 1 week. Filtration is possible 48-72 hours after treating with Inocolle.

Storage

Dated expiration. Store in a dry, well-ventilated environment below 25°C(77°F).

Product Notes

Note: Maximum clarification is achieved after 1 week. This is when filtration is most productive. For wines intended for aging, a second racking 1 week after the first racking will produce the best results. It is not recommended to leave gelatins in wine for more than 30 days.

Technical Documents

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