Liquid gum arabic, obtained from Acacia verek
Gum arabic’s stabilising effect is based on the polysaccharide and protein complex, which affects the unstable colloids. This effect varies depending on the type of gum arabic. The product is stabilised with SO2 and citric acid. In wine, Stabiverek counteracts the agglomeration of unstable colloids.
At a glance:
|Product||Natural exudate from the African acacia tree|
|Range of use||Wine|
|Dosage||50 – 100 mL/100 L|
|Packaging unit||1 kg