Gelatine

/JEL-uh-teen/

Animal-derived fining agent for softening wines.

Full Definition

Gelatine is a protein fining agent derived from animal collagen, used to soften harsh tannins and clarify wine. Different types suit different wine styles. More aggressive than egg whites but effective for astringent wines. Not vegan; increasingly replaced by plant-based alternatives.

Related Terms

fining clarification tannin

See Also

egg whites bentonite

Garrigue Back to Glossary Generic Wine

More terms starting with G

Gamay

The red grape of Beaujolais, producing light, fruity wines.

Garrigue

Wild herb aromas associated with Mediterranean wines.

Glass

The vessel for serving wine, affecting aroma and perception.

Glycerol

A byproduct of fermentation contributing to wine texture.

Gobelet

Traditional bush vine training without trellising.

Grafting

Joining a fruiting vine variety to a resistant rootstock.