Gelatin
Gelatin, derived from animal tissues, is a good fining agent for red wines because of its affinity for binding with phenols, in precipitating suspended particles, and for reducing tannin content. Recognised by the OIV, gelatin is permitted for use in grape wine in over 50 countries worldwide.
Gelatine is the result of the partial hydrolysis of collagen contained in the skins, connective tissue and bones of animals. Gelatine comes in the form of roll sheets, flexible sheets, sprinkles, grains or colourless or slightly yellowish brown powder. Certain gelatines are intentionally hydrolysed more than usual edible gelatines so as to be presented in ready-to-use colloidal solutions or in the form of atomised powder, soluble when cold. These products do not have the characteristic of becoming gel with water. The structure and the iso-electric point of bovine skin gelatine proteins are different from gelatine from pork bones and rind. Taking into account available scientific data, international standards and directives, gelatine must come from animals sources in compliance.
Gelatines are used as fining and clarification agents for wine. Gelatines react with wine tannins or additions and certain cations depending on their origin, the extraction process and their final degree of hydrolysis at the time of use in wine. For the same quality of gelatine, the hydrolysis quality and the different phases of hydrolysis will produce products with very different behaviour concerning fining. There is no single parameter to characterise the different types of gelatine due to their diversity. For further substance information, please see the International Oenological Codex.
Synonym(s): Gelatin Edible
CAS Number: 9000-70-8
E Number: 441
INS Number: 441
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Clarification/Fining Gelatin: processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not provided
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage
Good Manufacturing Practice (GMP)
As outlined in the OIV’s International Code of Oenological Practices, Gelatin is used:
As fining and clarification agents for wine. Gelatines react with wine tannins or additions and certain cations depending on their origin, the extraction process and their final degree of hydrolysis at the time of use in wine.
Usage in Winemaking:
Gelatin, derived from animal tissues, is a good fining agent for red wines because of its affinity for binding with phenols, in precipitating suspended particles, and for reducing tannin content. For this reason, it is usually not recommended for fining white wines, as it will reduce the small amount of tannins present in them. Gelatin may not fine adequately if the tannin content is too low. To avoid over-fining in white wines, tannin powder can be added before gelatin fining.
See FIVS technical papers for more information - click here.
