IDEAL USE: IMPROVING WEIGHT, MID-PALATE AND FINISH ON WHITE AND RED WINES.COLOR STABILITY IN YOUNG RED WINES AND IN ROSES.
- Gum Arabic was introduced in the wine industry to help to improve tartrate stability.
- The long polysaccharides contained in this product act as colloid protectors and prevent or slow down the reactivity of different molecules.
- When added to wines, Arabinol slows down aggregation of crystals of tartrates.
- It also diminishes the perception of astringent and bitter tannins.
- It can be used on whites and reds when there is a need to improve viscosity.
- Because Arabinol has one of the biggest polysaccharide molecules in the market, it is exceptionally viscous and “sweet”.
- It is very important to run bench trials against other products in order to calibrate dosage and flavor.
When added to sparkling wines, Arabinol improves the finesse of the perlage.
- In young red wines and rose’ it improves color stability.
DOSAGE RATE & USAGE INSTRUCTIONS
- We recommend doing lab trials to evaluate the proper dosage
- Add to finished red and white wines that are stable and ready to be filtered. Addition should be done after diluting 1:20 in wine in order to improve homogenization of the product. It is suitable for wines that undergo membrane filtration.