C A T A L O G U E e n o l o g i c a l p r o d u c t s

Fining Agents
Gelatin
HYDROCLAR 45
A 45% liquid solution of food grade gelatin. This extremely
hydrolyzed gelatin has a powerful tannin reducing
effect. It is highly effective in removing undesirable
tannins at the front of the palate and is therefore
particularly suitable for softening pressed and young
red wines.
Application: Clarification of young red wines, clarification
of must and press wine.
Dosage: 10-25 mL/hL (378-950 mL/1,000 gal) in juice
7-15 mL/hL (265-950 mL/1,000 gal) in white
wines
20-40 mL/hL (0.75- 1.5L/1,000 gal) in red
wines
Packaging: 25 kg - 1000 kg
HYDROCLAR 30
A 30% liquid solution of food grade gelatin. This medium
hydrolyzed gelatin is for clarification of juice and
wine and for removing excessive astringency. It is particularly
effective in reducing the sensations of dryness
and astringency that can be felt at the middle-end of
the palate. It is also ideal for clarification of white juice
by flotation.
Application: Clarification and flotation of must; clarification
of red, white and rosé wines; reduce astringency.
Dosage: 15-40 mL/hL (0.6-1.5 L/1,000 gal) in juice
10-20 mL/hL (378-757 mL/1,000 gal) in white
wines
30-60 mL/hL (1.1-2.3L/1,000 gal) in red
wines
Packaging: 1 kg - 25 kg - 1000 kg
PULVICLAR S
Pulviclar S is an ultra-pure, food grade, warm soluble,
granulated gelatin characterized by low hydrolysis and
high charge density. Pulviclar S is a highly effective
clarifier and stabilizer. It’s recommended for clarifying
white juice and wine in conjunction with Sil Floc,
Pluxbenton N, Bentolit Super or Enartis Tan Clar. In
quality red wines, Pulviclar S improves balance by
eliminating excess astringency at the end of the palate
without reducing structure.
Application: Clarification of must and wine; soften red
wines for medium-long ageing.
Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal) in juice
2-5 g/hL (0.2-0.4 lb/1,000 gal) in white and
rosé wines
8-15 g/hL (0.7-1.2 lb/1,000 gal) in red wines
Packaging: 1 kg - 20 kg
Alternative
to egg albumin
GOLDENCLAR
Goldenclar is a high molecular weight gelatin, very effective
in improving clarity of every wine. In red wines
it decreases overall astringency without affecting the
balance and respecting the initial structure. It is recommended
as an alternative to egg albumin for the treatment
of medium-long aging wines.
Application: Clarification of white wines; softening of
medium-long aged red wines; alternative to albumin.
Dosage: 2-5 g/hL in white wines (0.17-0.4 lb/1,000 gal)
6-15 g/hL in red wines (0.5-1.2 lb/1,000 gal)
Packaging: 1 kg
Alternative
to egg albumin
GOLDENCLAR INSTANT
Goldenclar Instant is a high molecular-weight, foodgrade
gelatin for the clarification of high quality wine
and juice. Because of the pre-hydration process utilized
during its production, it can quickly be dissolved at
room temperature. It reduces astringency and improves
clarity and filterability in both red and white wines
without affecting structure. Goldenclar Instant is an
ideal alternative to egg albumin for the production of
allergen free wines.
Application: Clarification of white wines; softening of
medium-long aged red wines; alternative to albumin.
Dosage: 2-8 g/hL in white wines (0.17-0.67 lb/1,000 gal)
4-10 g/hL in red wines (0.33-0.83 lb/1,000 gal)
Packaging: 1 kg - 15 kg
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