Gum Arabic is a gummy vegetable exudate produced from branches of Acacia plants in sub-Saharan Africa and has been used in winemaking since the end of the 19th century. From the beginning, gum Arabic has been used to prevent turbidity and precipitates due to instability and color matter.
Over 40 years of experience in the production of gum Arabic, and studies conducted with significant research centers, allow Enartis to offer a range of gum Arabic products created to meet specific needs without losing sight of ease-of-use, such as filterability. Enartis gum Arabic products have different stabilizing abilities due to molecular composition, Acacia species, and production process.
While the Maxigum range is efficient in color stabilization, the Citrogum range is used for tartrate stability and to improve perlage quality in sparkling wine. Additionally, all Enartis gum Arabic can increase aromatic persistence and soften astringency to different degrees.
To know more, use the documents below or get in touch!
CITROGUM PLUS Flyer- Increase Volume and Perceived Sweetness
MAXIGUM PLUS Flyer – Efficient, Easy-to-Use Stabilizer
CITROGUM PLUS Technical Data Sheet
MAXIGUM PLUS Technical Data Sheet
Laboratory Bench Trials
Use this document to prepare your trial. Refer to Table 2 and use gum Arabic solution as is, no dilution necessary.