IDEAL USE: IMPROVING WEIGHT, MID-PALATE AND FINISH ON WHITE AND RED WINES.COLOR STABILITY IN YOUNG RED WINES AND IN ROSES.
Gum Arabic was introduced in the wine industry to help to improve tartrate stability.
The long polysaccharides contained in this product act as colloid protectors and prevent or slow down the reactivity of different molecules.
When added to wines, Arabinol slows down aggregation of crystals of tartrates.
It also diminishes the perception of astringent and bitter tannins.
It can be used on whites and reds when there is a need to improve viscosity.
Because Arabinol has one of the biggest polysaccharide molecules in the market, it is exceptionally viscous and “sweet”.
It is very important to run bench trials against other products in order to calibrate dosage and flavor.
When added to sparkling wines, Arabinol improves the finesse of the perlage.
In young red wines and rose’ it improves color stability.
DOSAGE RATE & USAGE INSTRUCTIONS
We recommend doing lab trials to evaluate 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 homogenization of the product. It is suitable for wines that undergo membrane filtration.
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