Maxigum® F
October 8, 2020 by Enartis Editor
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®
January 4, 2019 by WebmasterFarnedi
- 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
by WebmasterFarnedi
- 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
by WebmasterFarnedi
- 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.