EXTRAGEL FISH is a fish gelatin that is soluble in cold water and does not require prior hydration or swelling. Its high protein content (>65%) and homogeneous degree of hydrolysis (20 kDa) make ExtraGel Fish a particularly active protein fining agent for wine treatment. It helps prevent browning and promotes the removal of phenolic compounds responsible for bitter notes in wines.
It is especially recommended for the early treatment of white and rosé wines produced using modern hyper-reduction and maceration techniques, where the high concentration of residual oxidizable phenols may lead to color instability, including the risk of pinking (the development of a pink hue in bottled wines).
ExtraGel Fish can also be used for the clarification and fining of white wines and sparkling wine bases, enhancing colloidal stability and brilliance.
RECOMMENDED DOSAGES
White and rosé wines:
4–8 g/hL
Red wines:
5–10 g/hL
Preliminary laboratory trials are recommended to determine the optimal dosage. The product may be used in combination with other fining agents.
PACKAGING
The product is available in 1 kg bags and 10 kg sacks.
Download Technical Data Sheet
ExtraGel Fish Technical Data Sheet