Gelatin reacts with negatively charged compounds such as tannin in wines and juices thereby reducing astringency, bitterness and color.

Gelatin also reacts with negatively charged colloidal silicon dioxide to form a dense coagulum with the destabilized silica, resulting in clarification. Wine and fruit juice processors benefit from the rapid clarification and improved filterability that are a result of co-fining with Gelatin and colloidal silica.