Stabilizing Agents

• Solution of gum Arabic obtained from Acacia Verek and mannoproteins.
• Highly effective in preventing color compound precipitation in red and rosé wines ready for bottling.
• The mannoproteins reinforce gum stabilization effect and, due to their interaction with aromatic and polyphenolic compounds, soften astringency, reduce dryness and improve aroma complexity.
• The gum Arabic undergoes a special filtration treatment which makes it microfilterable.

Recommendations: Color stability; reduce astringency; aroma improvement.
Dosage: 50 - 100 mL/hL (1.9-3.8 L/1,000 gal)

Maxigum F is a liquid solution of Gum Arabic obtained from Acacia Verek. Maxigum F undergoes a special treatment that makes it filterable; therefore, it can be added before microfiltration. Maxigum F is highly effective in preventing color compound precipitation, softening astringency and increasing mouthfeel structure. The free sulfur dioxide in Maxigum F provides a long shelf-life and permits its use after microfiltration without any microbial contamination concerns.

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)

For Use in Winemaking

• Solution of Gum Arabic extracted from Acacia Seyal with low calcium content and high hydrolysis
• Prevents precipitation of colloids, pigments and tartrates
• Improves wine balance and organoleptic features
• Enhances aroma, reduces bitterness and astringency and increases softness and body
• The most filterable gum on the market! No filter membrane clogging effect!

Recommendations: Tartrate stability; reduce astringency perception; soften mouthfeel.
Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

For Use in Cider Making

• Gum Arabic solution extracted from Acacia Seyal. The most filterable gum on the market! No membrane filter clogging effect
• Prevents precipitation of tartrates
• Improves balance and organoleptic features
• Reduces bitterness and astringency while increasing softness and body weight

Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)