Benefits of Using type b gelatin in Red Wine Production
Type B gelatin is a natural material that has been gaining popularity in the red wine production industry. This gelatin is derived from animal collagen and is known for its ability to clarify and stabilize wines. In this article, we will explore the benefits of using Type B gelatin in red wine production. One of the main advantages of using Type B gelatin in red wine production is its ability to remove unwanted particles from the wine. These particles, such as proteins, tannins, and yeast cells, can cloud the wine and affect its clarity and stability. Type B gelatin acts as a fining agent, binding to these particles and forming larger molecules that can be easily removed through filtration. In addition to improving the clarity of red wine, Type B gelatin also helps to stabilize the wine. By removing unstable particles, such as proteins and tannins, this gelatin can prevent haze formation and sedimentation in the bottle. This results in a wine that is visually appealing and has a longer shelf life.| Item | Unit | Indicator requirements | Test results | |
| Sensory requirements | / | Light yellow /yellow | Light yellow | |
| / | Solid state | Solid particles | ||
| / | No unpleasant odor | No unpleasant odor | ||
| Ph | / | 3.5-7.5 | 5.8 | |
| Viscosity | maP·s | 2≥ | 3.8 | |
| Moisture content | % | ≤14.0 | 8.9 | |
| Ash content | % | ≤2.0 | 0.8 | |
| Condensation strength | Bloom g | ≥50 | 182 | |
| Light transmittanceratio | % | Wavelength450nm≥30 Wavelength620nm≥50 | Wavelength450nm:73 Wavelength620nm:91 | |
