Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.
Citrogum Dry is the granulated form of Citrogum. The special granulation process allows this impurity-free Gum Arabic to dissolve quickly both in water and wine without forming lumps. When dissolved, the properties of Citrogum Dry (low calcium content, solution clarity, sensory and stabilizing characteristics, filterability) are similar to those of liquid Citrogum. The applications are therefore the same.
Citrogum is a clear, almost colorless Gum Arabic preparation with a low calcium content. Citrogum is recommended for the treatment of wines ready for bottling. It integrates the colloidal content of wine, improving its balance, organoleptic features and stability, mainly tartaric. It enhances aroma, reduces bitterness and astringency, and increases softness and body. Citrogum’s low membrane blocking capacity (it’s the most filterable gum in the market!), purity and microbial stability ensure that it can be added with confidence at any stage during preparation for bottling. The sulfur dioxide in the preparation gives the product a long shelf life and enables direct addition to wine even after microfiltration without any risk of microbial contamination.
A liquid solution of Gum Arabic for the stabilization of wine aromas. During the production of Aromagum, the hydrolysis process is controlled in such a manner as to obtain a gum which is very active in intensifying the perception of fruit aromas and maintaining fresh characteristics for one year or more after bottling. When used at the recommended dosages, it only has a modest blocking effect on filtration membranes and can be added to wine before microfiltration.
Pure metatartaric acid produced by Enartis from food grade L-tartaric acid. When added to wine, AMT Plus Quality prevents the growth of potassium bitartrate and calcium tartrate crystals, making the wine stable against tartrate precipitation. Its high esterification rate (from 38 to 41) allows a long-lasting protecting effect. This means that cold stabilization processes can be reduced when refrigeration capacity is not available or not cost effective.
Carboxymethyl cellulose (CMC) in a water solution specifically formulated for enological use. To be used in a finished wine to prevent the precipitation of potassium bitartrate crystals after bottling. EnartisStab Cellogum L has long-lasting results and can completely eliminate the need for cold stabilization, significantly reducing energy costs and processing times. The liquid form makes for an easy and immediate application of CMC.
Aqueous solution containing 20% low viscosity sodium carboxymethyl cellulose (CMC). To be used in a finished wine to inhibit the formation and growth of potassium bitartrate crystals which could precipitate after bottling. EnartisStab Cellogum LV20 has a long-lasting effect and can completely eliminate the use of physical stabilization treatments such as cold stabilization and electrodialysis. This significantly reduces energy costs and processing times. Because of its low viscosity, EnartisStab Cellogum LV20 has a low impact on wine filterability and this makes it the ideal solution to be used when CMC is added before microfiltration.
EnartisStab Cellogum Mix is a tartrate stabilizer specific for white wines. It is made of a water solution of low viscosity carboxymethyl cellulose and a selected high hydrolysis Gum Arabic that is easy to filter. The components of the two products act in synergy by blocking the processes of nucleation and growth of the tartrate crystals, thus preventing precipitation in the bottle. The liquid form allows for simple and fast use.
EnartisStab CLK+ has a new formulation where mannoproteins’ efficiency is reinforced by KPA tartrate stabilization. Therefore, the new EnartisStab CLK+ formula is more performant in preventing potassium bitartrate precipitation in bottle and can be used as an alternative to physical stabilization treatments. At the same time, it maintains the usual effect of improving wine mouthfeel and softness.
Solution of A-5D K/SD potassium polyaspartate (KPA) and sulfur dioxide. Zenith Uno is an effective, rapid and easy-to-use tool for potassium bitartrate stabilization in wine. It is able to assure a long-lasting stability also in wine with a high level of tartaric instability. For this reason, Zenith Uno can easily replace cold stabilization and other physical treatments. Moreover, it does not impact wine sensory quality and filterability. The liquid form allows for simple and fast use.