Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

gelatin, the gel familiar in jelly and jello, used by winemakers as a fining agent. This animal product is particularly useful for precipitating excess tannins as large insoluble molecules which can be removed by filtration. Gelatin is deliberately avoided by those making vegetarian and vegan wines.