Improve the sensory quality and stability of wine with Enartis gum Arabic
Gum Arabic has long been used in winemaking for its potential effect on the sensory quality of wine, which is typically enhanced aromas, improved taste balance, decreased perception of dryness and astringency, and color and tartrate stabilization.
The effectiveness of the gum depends on its characteristics and on changes in the molecular structure from the production process.
Over 40 years of experience in the production of gum Arabic and studies with significant research centers allows Enartis to offer a wide range of gum Arabic products created for specific needs, without losing sight of ease-of-use.
Enartis Verek Gum Arabic
Due to an innovative filtration process which modifies the molecular structure from globular to linear, Enartis produces a verek gum Arabic which maintains its stabilizing efficacy.
It is microfilterable and stabilizes the filterability index of wine.
Its effect on sensory characteristics is usually an increase in aromatic persistence and decreased perception of astringency, with a consequent improvement in sweetness and volume.
Enartis verek gum Arabic is also highly effective in color stabilization.
Enartis Seyal Gum Arabic
Seyal gum Arabic products are subjected to a special purification and hydrolysis process that allows Enartis to obtain unique products for sensory quality, filterability and effectiveness. Enartis Seyal gum Arabic is microfilterable, improves sensory qualities and has a positive effect on the tartaric stability of wine.
WOULD YOU LIKE TO HAVE MORE INFORMATION?
Complete the form to learn more about our mission, our history and commitment.
Arabic Gum for Colloidal Stabilization
Maxigum® Plus
Maxigum® Plus is a liquid stabilizing agent based on gum Arabic obtained from Acacia verek with mannoproteins.
Characteristics:
– Excellent color stabilization
– Microfilterable
– Improves wine sensory balance and aromatic complexity
– Decreases perception of dryness and astringency
– Contributes softness and volume
– Excellent effect on perlage quality
Download the technical sheet
Citrogum® Plus
A solution of Seyal gum Arabica and mannoproteins, Citrogum® Plus increases the sensation of sweetness in wine without adding fermentable sugars.
Characteristics:
– Improves wine sensory balance and aromatic complexity
– Decreases sensations of bitterness and astringency
– Enhances the perception of sweetness and volume
– Positive effect on tartaric stability
– Excellent effect on the quality of perlage
– Microfilterable
Download the technical sheet
Related resources from our website
Enartis News
In today’s wine market, it is crucial for wines to be visually appealing to consumers.
Find out moreWOULD YOU LIKE TO LEARN MORE?
Complete the form to receive all the information you need about Enartis products or if you need to be contacted by one of our local sales representatives.