Arabinol HC is a solution of about 33.5% gum Arabic, mostly composed of polysaccharides with high molecular weight.
After their hydrolysis they release non-fermentable sugars like arabinose, rhamnose and glucuronic acid. All these will contribute to the softness and sweetness of the mid palate in the wines treated.
From a chemical point of view, Arabinol HC, is a chain of D-galactose units ramified with D-glucuronic acid, with I-rhamnose or l-arabinose final units.
The carachteristics of this premium gum Arabic are derived from the unique composition of the soil where the Acacia grows.
In fact Arabinol HC is derived from trees that grow in presence of Rhizobium Leguminosarumon their roots, able to fix the atmospheric N.
The combination of these characteristics with the application of other farming techniques, results in an increase of N and Mg.
The presence of such compounds modifies the soil pH, increasing the concentration and solubility of salts near the plant and consequently the pH of its lymph.
This will ultimately yield a gum with higher softening and stabilizing power.
DOSAGE RATE & USAGE INSTRUCTIONS
We recommend to do lab trials to asses the proper dosage.
Add to finished red and white wines that are stable and ready to be filtered. Addition should be done after diluting 1:20 in wine in order to improve the homogenization of the product. It is suitable for wines that undergo membrane filtration after a week from its addition.
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