Study of the Use of Gelatine to Fix Wine Limpidity

Abstract

Limpidity is one of the essential characteristics of wine quality regardless of type, quality, or color. For this reason, wine degradation makes it unfit for consumption. To overcome this impediment study about how to fix this flaw and to find the most effective and non-invasive method is necessary. Thus, the present work presents the method of remedying the defect of wine limpidity using gelatine as a working method. Gelatine is a natural substance obtained by extracting collagen from the raw material of animal origin. Due to its properties, gelatine can be successfully used during the operation of wine clarification, immediately after the fermentation in order to fix wine limpidity, a flaw that occurs during storage.