Tips for using gum arabic
Wines for early bottling often come across as rather difficult and angular. The use of gum arabic here, in addition to mannoproteins, offers numerous advantages. Liquid, easy to use, economical and easy to dose individually in small doses, as a pure product or multifaceted combined product, our gum arabic offers a wide range of possibilities. What they all have in common is the targeted action to counteract metal-induced turbidity and precipitation of colour pigments.
Gum arabic is a natural mixture of polysaccharides with the main component of arabic acid. It is obtained from acacia resin, with different species of acacia contributing different properties. Acacia seyal products, therefore, filter very well, whilst Acacia verek products have a great impact on mouthfeel.
In the following, we present our products with gum arabic and briefly describe their application and mode of action.
SweetGum®
From the African acacia tree, Acacia seyal
=> Good filtration properties
- The perception of astringency is reduced, the wines acquire greater body
- Supports the fruit and acidity in white and red wines
- Tannins seem softer
- Reduced alcohol heat
- Performs very well in filtration (can be filtered at 0.45 µm)
Stabiverek Stabiverek
From the Senegalese acacia, Acacia verek
=> High colloidal protection
- Strongly hydrophilic, resulting in high stability
- Increases protective effect of metatartaric acid with regard to formation of tartar
- Increased effect on mouthfeel
HydroGum Bio HydroGum Bio
Certified according to Regulation (EC) 834/2007 (DE-ÖKO-003)
- From Acacia seyal
- Increases body and density
- Prevents precipitation of pigment components
- Does not contain SO2.
Senso Ü Senso Ü
In combination with mannoprotein
- Reduces the perception of bitterness and astringency
- Balances the wine’s organoleptic characteristics
- Filtration is affected very little as a result of careful selection of raw materials
Senso R Senso R
In combination with mannoprotein and grape tannin
- Balances out astringent polyphenols
- The high-quality combination with mannoproteins and tannins adds texture to wine
- Retains wine’s fruity character
- This promotes complexity and length on the palate
The use of gum arabic in red and rosé wines has long been widespread internationally but is still often neglected in Germany.
High levels of alcohol and astringency can be particularly finely balanced in these wines and mouthfeel greatly emphasised.
Our tip:
It is easy to determine which of the four products introduced here would suit your wines best, with a comparative advance test.
Why not give it a try?
Tips for using gum arabic
Wines for early bottling often come across as rather difficult and angular. The use of gum arabic here, in addition to mannoproteins, offers numerous advantages. Liquid, easy to use, economical and easy to dose individually in small doses, as a pure product or multifaceted combined product, our gum arabic offers a wide range of possibilities. What they all have in common is the targeted action to counteract metal-induced turbidity and precipitation of colour pigments.
Gum arabic is a natural mixture of polysaccharides with the main component of arabic acid. It is obtained from acacia resin, with different species of acacia contributing different properties. Acacia seyal products, therefore, filter very well, whilst Acacia verek products have a great impact on mouthfeel.
In the following, we present our products with gum arabic and briefly describe their application and mode of action.
SweetGum®
From the African acacia tree, Acacia seyal
=> Good filtration properties
- The perception of astringency is reduced, the wines acquire greater body
- Supports the fruit and acidity in white and red wines
- Tannins seem softer
- Reduced alcohol heat
- Performs very well in filtration (can be filtered at 0.45 µm)
Stabiverek Stabiverek
From the Senegalese acacia, Acacia verek
=> High colloidal protection
- Strongly hydrophilic, resulting in high stability
- Increases protective effect of metatartaric acid with regard to formation of tartar
- Increased effect on mouthfeel
HydroGum Bio HydroGum Bio
Certified according to Regulation (EC) 834/2007 (DE-ÖKO-003)
- From Acacia seyal
- Increases body and density
- Prevents precipitation of pigment components
- Does not contain SO2.
Senso Ü Senso Ü
In combination with mannoprotein
- Reduces the perception of bitterness and astringency
- Balances the wine’s organoleptic characteristics
- Filtration is affected very little as a result of careful selection of raw materials
Senso R Senso R
In combination with mannoprotein and grape tannin
- Balances out astringent polyphenols
- The high-quality combination with mannoproteins and tannins adds texture to wine
- Retains wine’s fruity character
- This promotes complexity and length on the palate
The use of gum arabic in red and rosé wines has long been widespread internationally but is still often neglected in Germany.
High levels of alcohol and astringency can be particularly finely balanced in these wines and mouthfeel greatly emphasised.
Our tip:
It is easy to determine which of the four products introduced here would suit your wines best, with a comparative advance test.
Why not give it a try?
