Colloid and color stability | Enartis

Maxigum® Plus

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

Maxigum® F is a liquid solution of Gum Arabic obtained from Acacia Verek. Maxigum® F undergoes a special 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.

Maxigum®

  • Gum Arabic solution obtained from Acacia Verek. High molecular weight, highly branched structure.
  • Extremely effective in preventing precipitation of color substances in wine ready for bottling.
  • Improves the sensory characteristics of wine, increases mouthfeel and reduces astringency perception.

Recommendations: Color stability; volume and roundness; reduce astringency perception; improve foaming capacity; white, rosé, red and sparkling wines.

Citrogum Dry

  • Granulated form of Citrogum. The properties of Citrogum Dry (low calcium content, sensory and stabilizing characteristics, filterability) are similar to those of liquid Citrogum.
  • Impurity-free Gum Arabic that dissolves quickly both in water and wine without forming lumps.

Recommendations: Tartrate stability; reduce astringency perception; soften mouthfeel; improve foaming capacity; white, rosé, red and sparkling wines.

Citrogum

  • Solution of Gum Arabic extracted from Acacia Seyal with low calcium content and high hydrolysis.
  • Prevents precipitation of colloids, pigments and tartrates.
  • Improves wine balance and organoleptic features.
  • Enhances aroma, reduces bitterness and astringency perception and increases softness and body.
  • The most filterable gum on the market: No filter membrane clogging effect.

Recommendations: Tartrate stability; reduce astringency perception; soften mouthfeel; improve foaming capacity; white, rosé, red and sparkling wines.

Aromagum

  • Gum Arabic solution.
  • Stabilizes wine aromas, intensifies fruit aroma perception and maintains freshness over time after bottling.
  • When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added to wine before microfiltration.

Recommendations: Aromas stability; reduce astringency perception; soften mouthfeel; improve foaming capacity; white, rosé, red and sparkling wines.

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