Glossary
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
See Also
Reference
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.