Enartis Gum Arabic to prevent the occurrence of turbidity and the formation of precipitates in the bottle
Over 40 years of experience in the production of gum Arabic and studies conducted with significant research centers allow Enartis to offer a wide range of gum Arabic created to meet specific needs without losing sight of the ease-of-use.
Gum Arabic has long been used in winemaking for its ability to prevent clouding and the formation of precipitates caused by metals and unstable color.
In recent years, there have been advances in understanding the mechanisms of action of gums and in the development of production processes, which make it possible to obtain products that are more effective and suitable for cellar application. The use of gum Arabic in winemaking is to prevent the occurrence of turbidity and the formation of precipitates in the bottle.
Its stabilizing ability is due to the molecular structure consisting of a hydrophilic polysaccharide part and a hydrophobic part of a protein nature. By virtue of its double hydrophobic-hydrophilic nature, gum Arabic also interacts with other substances in wine such as aromatic compounds, polyphenols and CO2 produced during second fermentation. From this derives its effect on the organoleptic quality of wine which generally manifests itself with an increase in aromatic persistence and the reduction of astringency.
In practice, the effectiveness of gum depends on its characteristics and on changes in the molecular structure induced by the production process.
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ENARTIS VEREK GUM
Differences in the production process determine the different filterability and organoleptic impacts, but they are all equally highly efficient in color stabilization.
Maxigum® F
Maxigum® F is a liquid solution of Gum Arabic obtained from Acacia Verek. Maxigum® F undergoes a special filtration treatment that makes it filterable. Therefore, it can be added before microfiltration.
Advantages:
– prevents color compound precipitation, softening astringency
– increases mouthfeel structure
– provides a long shelf-life and permits its use after microfiltration without any microbial contamination concerns.
Download the technical data sheet
Maxigum® Plus
Maxigum® Plus is a liquid stabilizing agent made of Gum Arabic obtained from Acacia Verek and mannoproteins.
Mannoproteins reinforce gum stabilization effect and due to their interaction with aromatic and polyphenolic compounds, soften astringency, reduce dryness and improve aroma complexity.
Advantages:
– preserves its stabilizing efficacy
– softens astrigency, improving aroma complexity
– prevent color compound precipitation in red and rosé wines ready for bottling
– in “liqueur d’expédition” preparation it improves perlage quality of sparkling wine
Download the technical data sheet
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The use of gum Arabic in winemaking is to prevent the formation of precipitates in the bottle
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