Arabica NATUGUM P
Family |
ALEAGREEN |
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Gamma |
ALEA EVOLUTION |
Available formats | |
Conservation conditions | , |
DUST
Purified organic gum arabic with left-handed rotation, from Acacia Senegal, micro granulated for instant dissolution.
Appearance: white micro granulated powder
The high concentration of ARABIC NATUGUM P (4/5 times higher than normal liquid gums) allows an increase in the structure of wines even at low dosages.
Its botanical origins and chemical-structural characteristics allow to maximize the colloidal protective action and the structuring capacity of wines.
Used in combination with metatartaric acid, ARABIC NATUGUM P It strengthens its stabilizing capacity against tartrate salts, assisting and prolonging their action.
ARABIC NATUGUM P It does not contain sulphur dioxide (which can alter the colour of wines and make them hard) and is particularly recommended for its “softening” action.
ARABIC NATUGUM P It helps to strengthen the structure of treated wines, carrying out an important and long-lasting stabilizing action on the colouring matter, effectively preventing clouding or colloidal precipitations.
ARABIC NATUGUM P improves balance and organoleptic characteristics, in particular for the softness and roundness of the taste. For this purpose, it is recommended to carry out laboratory tests to evaluate the optimal doses.
10 – 50 g/hL as colloidal stabilizer.
30 -100 g/hL to obtain an important organoleptic effect.
The dose of use cannot exceed 0,8 g/L for red fortified wines and 0,3 g/L for other wines.
With the addition ARABIC NATUGUM P it is recommended during the refinement phase, in any case before the last filtration, before the final micro-filtrations.