Maxigum® Plus is a liquid stabilizing agent made of Gum Arabic obtained from Acacia Verek and mannoproteins. The gum Arabic undergoes a special filtration treatment that makes it microfilterable while preserving its natural high molecular weight and therefore its stabilizing efficacy. Mannoproteins reinforce gum stabilization effect and due to their interaction with aromatic and polyphenolic compounds, soften astringency, reduce dryness and improve aroma complexity.
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. Maxigum® F is highly effective in preventing color compound precipitation, softening astringency and increasing mouthfeel structure. The free sulfur dioxide in Maxigum® F provides a long shelf-life and permits its use after microfiltration without any microbial contamination concerns.
Citrogum® Dry is the granulated form of Citrogum®. The special granulation process allows this impurity-free Gum Arabic to dissolve quickly both in water and wine without forming lumps. When dissolved, the properties of Citrogum® Dry (low calcium content, solution clarity, sensory and stabilizing characteristics, filterability) are similar to those of liquid Citrogum®. The applications are therefore the same.
Citrogum is a clear, almost colorless Gum Arabic preparation with a low calcium content. Citrogum is recommended for the treatment of wines ready for bottling. It integrates the colloidal content of wine, improving its balance, organoleptic features and stability, mainly tartaric. It enhances aroma, reduces bitterness and astringency, and increases softness and body. Citrogum’s low membrane blocking capacity (it’s the most filterable gum in the market!), purity and microbial stability ensure that it can be added with confidence at any stage during preparation for bottling. The sulfur dioxide in the preparation gives the product a long shelf life and enables direct addition to wine even after microfiltration without any risk of microbial contamination.
A liquid solution of Gum Arabic for the stabilization of wine aromas. During the production of Aromagum, the hydrolysis process is controlled in such a manner as to obtain a gum which is very active in intensifying the perception of fruit aromas and maintaining fresh characteristics for one year or more after bottling. When used at the recommended dosages, it only has a modest blocking effect on filtration membranes and can be added to wine before microfiltration.
Pure metatartaric acid produced by Enartis from food grade L-tartaric acid. When added to wine, AMT Plus Quality prevents the growth of potassium bitartrate and calcium tartrate crystals, making the wine stable against tartrate precipitation. Its high esterification rate (from 38 to 41) allows a long-lasting protecting effect. This means that cold stabilization processes can be reduced when refrigeration capacity is not available or not cost effective.
Aqueous solution containing 20% low viscosity sodium carboxymethyl cellulose (CMC). To be used in a finished wine to inhibit the formation and growth of potassium bitartrate crystals which could precipitate after bottling. EnartisStab Cellogum LV20 has a long-lasting effect and can completely eliminate the use of physical stabilization treatments such as cold stabilization and electrodialysis. This significantly reduces energy costs and processing times. Because of its low viscosity, EnartisStab Cellogum LV20 has a low impact on wine filterability and this makes it the ideal solution to be used when CMC is added before microfiltration.
EnartisStab CLK+ has a new formulation where mannoproteins’ efficiency is reinforced by KPA tartrate stabilization. Therefore, the new EnartisStab CLK+ formula is more performant in preventing potassium bitartrate precipitation in bottle and can be used as an alternative to physical stabilization treatments. At the same time, it maintains the usual effect of improving wine mouthfeel and softness.
Solution of A-5D K/SD potassium polyaspartate (KPA) and sulfur dioxide. ZENITH UNO is an effective, rapid and easy-to-use tool for potassium bitartrate stabilization in wine. It is able to assure a long-lasting stability also in wine with a high level of tartaric instability. For this reason, Zenith® Uno can easily replace cold stabilization and other physical treatments. Moreover, it does not impact wine sensory quality and filterability. The liquid form allows for simple and fast use.
Solution of A-5D K/SD potassium polyaspartate (KPA), Gum Arabic Verek and sulfur dioxide. ZENITH COLOR is an effective, rapid and easy-to-use tool for potassium bitartrate and color stabilization of red and rosé wines. It assures no changes in quality or characteristics of wine with full color and tartaric stabilization in a single addition. ZENITH COLOR does not significantly modify wine filterability and can be added before microfiltration.