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GÉLATINE N preserves the tannic structure of red wines. It uses less tannins than COLLE H for precipitating and enables a gentle gumming of the tannic structure. 80% of these proteins have a molecular weight of over 80 000 daltons. Very efficient for clarifying associated with OENOGEL 30 silica gel, it is also recommended for devatting musts by flotation.
White, rosé
Collogel
For the clarification of white and rosé wines.
