GELAROM - Aromatic wines
Liquid gelatin. Specific action on colloidal substances that mask aromas.
Enhances aromas and lightens wines.
Dosage: 30 to 60 mL/hL
Gelarom is a gelatine in a colloid solution.
It has two main qualities :
Ä its easy-to-use liquid form
Ä its specific surface charge density guaranteeing its efficiency
1 - Properties :
Ä Excellent stabilising and clarifying action :
In a sample of wines of various turbidity fined with 9 different gelatines, Gelarom gave the best results of clarification in more than a third of the cases.
Ä Optimises the aromatic finesse of wine by removing factors obscuring aromas :
In a sample of wines fined with several gelatines and tasted by a panel of 15 tasters, Gelarom improved the aromatic profile of the wine in 60% of cases in relation to the other gelatines.
Ä Gives body and suppleness to wines :
The surface charge density of Gelarom gives it a level of reactivity which makes wines more supple while preserving their composition.
2 - Application :
Gelarom is recommended for light wines where fruitiness is sought.
3 - DOSAGE :
- 60 ml/hl according to wines and their structure.
4 - Instructions for use :
Gelarom, either pure or diluted 1 : 1 w/w in water, is added progressively to the total volume of wine during pumping over to ensure even distribution. Our OENODOSEUR is very useful for this step.
The clear wine is racked after sedimentation.
Filtration possible 48 hours after fining.
5 - Packaging :
Jerrican : 5.25 kg
21 kg
6 - Storage :
Store at room temperature as Gelarom may gel below temperatures of 5°C.