Arabic gum | Stabilizers for wine making

Gum arabic

Stabilizing agent Arabic gum has long been used in enology for its ability to prevent cloudiness, tartaric and color precipitation, and to improve the organoleptic characteristics of wine. Its stabilizing ability is due to its molecular structure consisting of a hydrophilic polysaccharide part and a proteinaceous hydrophobic part. Due to its dual hydrophobic-hydrophilic nature, gum Arabic for winemaking also interacts with other substances in wine such as aromatic compounds, polyphenols and the CO2 produced during second fermentation. Its effect on the organoleptic quality of wine are typically an increase in aromatic stability and volume and the reduction astringency. Enartis has been producing specific Seyal and Verek gum Arabic solutions used in wine for over 40 years for various enological applications.

Maxigum® Plus

Maxigum® Plus is a liquid stabilizing agent made  of Gum Arabic obtained from Acacia Verek and […]

  • Authorized bio
  • Vegan

Maxigum® F

Maxigum® F is a liquid solution of Gum Arabic obtained from Acacia Verek. Maxigum® F […]

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  • Vegan

Maxigum®

Maxigum® is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its […]

  • Authorized bio
  • Kosher
  • Vegan

Citrogum® Dry

Citrogum® Dry is the granulated form of Citrogum®. The special granulation process allows this impurity-free […]

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  • Vegan

Citrogum

Citrogum is a clear, almost colorless Gum Arabic preparation with a low calcium content. Citrogum […]

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  • Kosher
  • Vegan

Aromagum

A liquid solution of Gum Arabic for the stabilization of wine aromas. During the production […]

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  • Vegan

EnartisGreen Gomma verek

Micro granulated Gum Arabic produced from Acacia Verek and certified organic in accordance with European […]

  • Organic certified
  • Vegan

Citrogum® Plus

Solution of Arabic Gum Seyal and mannoproteins. Citrogum® Plus shows: ▪ A high ability to […]

  • Authorized bio
  • Vegan

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