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 is a liquid stabilizing agent made  of Gum Arabic obtained from Acacia Verek […]

  • Authorized bio
  • Vegan


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

  • Authorized bio
  • Vegan


Citrogum is a clear, almost colorless Gum Arabic preparation with a low calcium content. Citrogum […]

  • Authorized bio
  • Kosher
  • Vegan


    Technical articles and tips, videos, events, news from the market and from the Enartis Team. Stay in touch and get the Enartis newsletter. Each month. Always quality content. Always free.


      To what extent were you able to find what you needed? Not at all12345Everything I need
      How easy was it to find what you needed? Easy12345Difficult