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The ranges
Red wine fining
Essential step in the vinification process, fining is unequalled.
The gelatin action spectre d’actions is wide: must and wine clarification, impact in wine organoleptic quality thanks to the reduction of the tannins responsible astringency, dryness and roughness in mouth. Depending on the hydrolysis content, gelatines do not have the same fining ability, which is why Martin Vialatte Œnologie selects its gelatines according to precise specifications.
All our gelatines are from pork origin except for Aquacol (deep sea fish gelatine) they are not allergen and conform with the codex.
THE GELATINES
| Commercial designation | Formula | Concentration of bloom degree (powder) | Applications | Packing |
|---|---|---|---|---|
| GELATINE EXTRA | Granulated - soluble when heated | 100° bloom | Quality red wine clarification | |
| GELISOL | Liquid | 100 g/L Poorly hydrolysed gelatine | Fine wine softening - Must clarification | 1L, 5L, 10L, 20L, 1000L |
| AFFINOCOL | Liquid | 101 g/L Poorly hydrolysed gelatine | Clarification and softening of fruity red wine of low to medium structure | 5L , 20L |
| AQUACOL | Powder | Fish gelatine | Clarification and fining of red wine for ageing | 5 Kg |
| ALBUMINOCOL | Liquid | 250 g/L Moderately hydrolysed gelatine | Clarification and softening of young concentrated red wine | 1L, 5L, 10L, 20L, 1000L |
| Colle BDX | Liquid | 251 g/L Moderately hydrolysed gelatine | Clarification and softening of quality red wine | 5L, 20L |
| GELATINE LIQUIDE | Liquid | 200 g/L Strongly hydrolysed gelatin | Fining of generic red wine | 20L, 1000L |
| SOLUGEL | Powder Soluble when cold | 0° bloom | Press wine fining | 1 kg, 25 kg |
COMPLEX FORMULATIONS :
- with gelatine (protein and mineral fining agents) :
| Commercial designation | Formula | Applications | Packing |
|---|---|---|---|
| PRZ AF | Powder | Clarification and Softening of red wines. ALLERGEN FREE. | 1 kg, 5 kg |
| PRZ | Powder | Clarification and finin of quality wine. At strong dosis, efficient for press wine fining (elimination of green tannins and herbaceous composites) | 1 kg, 5 kg |
| PRZ Ultra | Powder | Clarification and fining of red wine for ageing and concentrated red wine - Revelation of fruity aromas and wine roundness - limitation of lies | 1 kg, 5 kg |
- Pure egg albumin products and albumin substitute:
| Commercial designation | Formula | Concentration of bloom degree (powder) | Applications | Packing |
|---|---|---|---|---|
| OVOCOL | Powder | Clarification et affinage des grands vins rouges après une période d’élevage | 1 kg | |
| OVOCOL L | Liquid formula stabilised by a exclusive low temperature treatment, which respects all egg albumin molecules. | 100% liquid egg white | Arrondit la structure des vins rouges sans risque de déséquilibre et respecte la qualité aromatique des vins | 1L, 4L, 8L |
| QALISOL | Liquid formula. | Association of three specific isinglass | Clarification, fining and respect of great red wines | 1L, 5L |