Fecha de publicación: -- Fuente: WIPO "wine" A process for preparation of gelatin for treatment of wine materials comprises preparation of raw material, treatment with enzyme preparation – proteinase, extraction of gelatin with production of gelatin broth, its conservation, filtering and evaporation, gelatinization, and drying. The gelatin broth is subjected to treatment with proteinase in doze of 0.1-0.2 % from the dry weight of gelatin at the temperature of 50-60 °C during 4-24 hours.