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

Solution of gum Arabic obtained from Acacia Verek and mannoproteins. Highly effective in preventing color […]

  • Authorized bio
  • Vegan

Maxigum® F

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

  • Organic Compliant NOP Reg.
  • Vegan

Maxigum®

Gum Arabic solution obtained from Acacia Verek. High molecular weight, highly branched structure. Extremely effective […]

  • Kosher
  • Organic Compliant NOP Reg.
  • Vegan

Citrogum

Solution of Gum Arabic extracted from Acacia Seyal with low calcium content and high hydrolysis. […]

  • Kosher
  • Organic Compliant NOP Reg.
  • Vegan

Aromagum

Gum Arabic solution. Stabilizes wine aromas, intensifies fruit aroma perception and maintains freshness over time [...]

  • Authorized bio
  • Vegan

Citrogum Plus

Solution of Gum Arabic extracted from Acacia Seyal and yeast mannoproteins. Prevents precipitation of tartrates […]

  • Authorized bio
  • Vegan

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