Gum Arabic

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  1. Maxigum

    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 of tannins. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.
    Application: Color stabilization in red wines, increase structure and mouthfeel.
    Dosage: 0.2-1 mL/L (0.76-3.8 L/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-735-0001
    1 L
    $15.50
    - +
    35-735-0025
    25 Kg
    $225.00
    - +
  2. Citrogum Dry

    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.
    Application: Tartrate stabilization, reduce astringency, soften mouthfeel.
    Dosage: 10-100 g/hL (0.8-8.3 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-730-0001
    1 Kg
    $40.00
    - +
    35-730-0015
    15 Kg
    $465.00
    - +
  3. Citrogum

    Citrogum® is a clear, almost colorless Gum Arabic product with a low calcium content. Citrogum® is recommended for the stabilization of wines ready for bottling and prevents the precipitation of colloids, pigments and tartrates. It integrates the colloidal content of wine, improving its balance and organoleptic features. 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.
    Application: Tartrate stabilization, reduce astringency, soften mouthfeel.
    Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-725-0001
    1 L
    $11.00
    - +
    35-725-0025
    25 Kg
    $187.50
    - +
    35-725-0200
    200 Kg
    $1,000.00
    - +
    35-725-1000
    1000 Kg
    $4,500.00
    - +
  4. Aromagum

    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.
    Application: Stabilize wine aromas, reduce astringency.
    Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-720-0001
    1 L
    $13.00
    - +
    35-720-0025
    25 Kg
    $243.75
    - +
  5. Enartis Stab CLK+

    Enartis Stab CLK+ is a biological coadjunct for tartrate stabilization in wine. It is composed of completely-soluble polysaccharides extracted from yeast cell walls. Enartis Stab CLK+ can be used on red and rosé wines as alternative to physical treatments. Its use will preserve wine sensory quality, while ensuring complete cold stability.
    Application: Tartaric stabilization of white, red and rosé wines.
    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-360-0002
    500 g
    $237.50
    - +

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