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 coagulate resulting in clarification. This is effective in removing haze and yeast from a beer. Wine and fruit juice processors benefit from the rapid clarification and the result is improved filterability.
This product is also called a fining.