For the clarification of tannin-poor apple and grape wines in combination with gelatine. With low-tannin wines one encounters Trubstoffe, which are neither positive nor negatively charged, which can not be eliminated by an oppositely charged fining agent. Here, the combined tannin / gelatin has proven itself, because the wine is first charged by the addition of tannin (negative) and then glossed with gelatin (positive).
