ZH-HANS 
FR 
EN 
US 
IT 
DE 
ES 
PT 
COLLOGEL, made up of little hydrolyzed gelatin and fish collagen, is used for clarifying white and rosé wines. Its proteins are involved in forming insoluble complexes thus ensuring a rapid and efficient fining, with no risk over overfining while preserving the organoleptic properties of wine.
Red 
Gélatine N
Enables a gentle gumming of the tannic structure.
