No, today's gelatin products offer a wide range of options. The gelatins we offer are derived from porcine by-products. They are refined, purified and then separated into specific fractions by capillary electrophoresis. Positively charged and colloidal in nature, gelatins require tannins for agglomeration and precipitation. Gelatins can be used to change wine structure or to enhance aroma and flavor. Timing of gelatin additions is critical to achieve the best results. Removing immature tannins and anthocyanins too early can upset the future balance and structure of the wine.