Lisichanskiy Gelatinoviy Zavod Low-Hydrolyzed Enogelatin

Identification & Functionality

Ingredient Name

Gelatin

Food Ingredients Functions

Gelling Agent

Ingredients

Gelatin

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Texturizers

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Oenology

Food & Nutrition Applications

Wine

Uses

Optimal dose is determined on the basis of a trial treatment (pasting).*
For standard gluing, enogelatin is required:

• dry commercial form (powder) - 0.2 kg per 1000 dal
• liquid commercial form
  • 1 liter per 1000 dal (for white, table and vintage wines)
  • 2 liters per 1000 dal (for red and fortified wines)
     

* according to the technological instructions for processing wine materials with enogelatin TU 00011050-1272-2011, which were developed by the National Institute of Grapes and Wine "Magarach" of the National Academy of Agrarian Sciences of Ukraine.

Properties

Physical Form

Liquid,

Powder,

Solid

Appearance

Grains, Powder, Solution, Granules, Plates

Scent

Without extraneous odors, the smell of sulfur dioxide in liquid gelatin is allowed.

Taste

Fresh

Physico-Chemical Properties

	Value	Units	Test Method / Conditions
Mass Fraction (Dry Substances, For Solution	min. 10	%	-
Dynamic Viscosity (10% Mass Fraction)	max. 5.0	mPas	-
pH (1% Mass Fraction)	4 - 7	-	-
Mass Fraction of Sulfuric Acid (SO₂)	min. 0.5	%	-

Properties

• It has a higher efficiency of interaction with phenolic compounds than ordinary gelatin during the processing of beverages and wine materials.
• The indicator of the ability of enogelatin to precipitate tannin is several times higher than that of food gelatin, which makes it possible to effectively process even highly extractable red wine materials that are difficult to stick, improve organoleptic qualities and ensure long-term stability of drinks.
• Enogelatin in powder form dissolves easily, without lumps, in cold wine materials. Liquid enogelatin allows you to use it without preliminary preparation, adding it directly to the material being processed.
• The low gelling ability of enogelatin allows processing of wines stored in open areas, as well as combining pasting with cold processing.
• Enogelatin is used together with mineral sorbents - bentonite or a colloidal solution of silicon dioxide, if necessary, tannin can be included in this scheme. When using enogelatin, the amount of mineral sorbents is reduced by half.
• Treatment of tableware and fortified wine materials with enogelatin ensures their transparency and the necessary resistance to colloidal turbidity, contributes to the preservation of the typical color and bouquet, the formation of a harmonious taste, does not add any extraneous shades to the taste and bouquet of the wine.

Packaging & Availability

Packaging

Containers made of plastic or other materials approved for packaging food products weighing from 5 to 50 kg.

Storage & Handling

Shelf Life

1 year.