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Sammelkorb

Gum arabic: versatile and proven

Gum arabic is currently experiencing a marked renaisssance. Easy to use, very economical and easily applied in individual doses, as a either a pure product or a multifaceted combination product, 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.

 

SweetGum®

 

Pure gum arabic from the African acacia tree (Acacia seyal). Protein percentage: approx. 0.6 to 0.9%.
=> Good filtration properties

  • The perception of astringency is reduced, the wine acquires greater body
  • Tannins seem softer
  • Reduces alcoholic burn sensation
  • SweetGum® performs very well in filtration (can be filtered at 0.45 µm)
  • SweetGum® should only be added to fined, filtered, clear and stable wines
  • Add SweetGum® 2-3 hours before filtration if membrane filtration is to be used

 

Stabiverek

 

Pure gum arabic from the dried juice of the Senegalese acacia, Acacia verek.
Protein percentage: approx. 1.7 to 2.4%.
=> High colloidal protection

  • Strongly hydrophilic, resulting in high stability
  • Increases effect of metatartaric acid with regard to formation of tartar
  • Increased effect on mouthfeel
  • Recommended dosage: 50 ‐ 100 mL/100 L
  • Stabiverek is added to fined, filtered, clear and stable wines
  • No kieselguhr filtration after addition, as gum arabic would otherwise be removed again

 

HydroGum Bio

 

Liquid gum arabic, 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.
  • Recommended dosage: 40 ‐ 100 mL/100 L
  • Stabiverek must be added a few days before bottling.
  • It can be added direct to the wine.

 

Senso Ü

 

Gum arabic combined with mannoprotein.

 

  • Senso Ü reduces the perception of bitterness and astringency.
  • Balances the wine’s organoleptic characteristics
  • Filtration is affected very little through careful selection of raw materials.
  • Senso Ü is added a few hours before bottling.
  • It should be pre-dissolved in wine and carefully distributed throughout the whole tank by stirring

 

Senso R

 

Gum arabic combined with mannoprotein and grape tannin.

 

  • Senso R balances out astringent polyphenols.
  • The high quality combination with mannoproteins and tannins adds texture to wines
  •  whilst retaining their fruitiness.
  • This promotes complexity and length on the palate.
  • Senso Ü is added a few hours before bottling.
  • It should be pre-dissolved in wine and carefully distributed throughout the whole tank by stirring