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Laffort Gecoll Supra (21kg)

Item No. GSUPRA21
Liquid gelatin produced from a selection of exceptionally pure raw materials from exclusively pig origin. GECOLL™ SUPRA is a fining agent intended for: • Promoting the organoleptic potential of wines by eliminating the phenolics which are responsible for aggressive or astringent characteristics, and
Price $292.75
Per Each
Excl. Tax
Each

Description

Liquid gelatin produced from a selection of exceptionally pure raw materials from exclusively pig origin.

GECOLLâ„¢ SUPRA is a fining agent intended for:

• Promoting the organoleptic potential of wines by eliminating the phenolics which are responsible for aggressive or astringent characteristics, and restoring roundness and suppleness in wine with no aromatic modification.

• Stabilizing the colloidal state.

• Clarifying wines and musts, by eliminating haze particles.

DOSAGE:

• Based on previous laboratory trials, the success of the fining depends on the preparation of the gelatin, its addition, the fining follow-up and « levée de colle » (racking).

• Average dosage: 40 to 100 mL/hL

Laffort Gecoll Supra (21kg)

Item No. GSUPRA21
Liquid gelatin produced from a selection of exceptionally pure raw materials from exclusively pig origin. GECOLL™ SUPRA is a fining agent intended for: • Promoting the organoleptic potential of wines by eliminating the phenolics which are responsible for aggressive or astringent characteristics, and
Price $292.75
Per Each
Excl. Tax
Each

Description

Liquid gelatin produced from a selection of exceptionally pure raw materials from exclusively pig origin.

GECOLLâ„¢ SUPRA is a fining agent intended for:

• Promoting the organoleptic potential of wines by eliminating the phenolics which are responsible for aggressive or astringent characteristics, and restoring roundness and suppleness in wine with no aromatic modification.

• Stabilizing the colloidal state.

• Clarifying wines and musts, by eliminating haze particles.

DOSAGE:

• Based on previous laboratory trials, the success of the fining depends on the preparation of the gelatin, its addition, the fining follow-up and « levée de colle » (racking).

• Average dosage: 40 to 100 mL/hL