GELATIN FOR WINE AND JUICE FINING
By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider and juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation and brilliant clarification.
Rack the wine within 1–2 weeks, no later. Gelatin, derived from animal tissues, is a good fining agent for red wines because of its affinity for binding with phenols in precipitating suspended particles and for reducing tannin content.