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gélatine (F)
gelatina (I)
gelatin (GB)
gelatina (ES)
gelatina (PO)
A glazed, glassy and transparent albumen (Glutin), by hydrolysis (Digestion) of bones, cartilages and skins is produced and to the resinate counts. The effect is similar to that isinglass, Gelatine is electrically positively charged and therefore attracts negatively charged substances. The stuff will be for that degumming from grape and beautiful used by wine. This will be especially at red wines too high Gerbstoffanteile reduced, eliminates odor or taste defects, as well color correction performed. It should be noted that this is a color loss from 10 to 20%. at White wines Gelatin is usually used only after a blue shade (remove iron compounds) as a means for a so-called Nachschönung. The gelatin forms a flocculent precipitate, which by means of filtration can be separated. The process often also occurs in combination with the negatively charged fining agents activated carbon. silica sol and tannins instead of. See also below winemaking,

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