Arabica NATUGUM S20
| Family |
ALEAGREEN |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
| Allergens |
LIQUIDO
20,5% solution of purified organic gum arabic with dextrorotatory rotation, from Acacia Seyal, stabilized with SO2 (0,5% ± 0,1%).
Appearance: clear, pale yellow solution.
The production technique of NATUGUM S20, together with a careful selection of raw materials (Acacia Seyal), it allows to obtain a clear product, free from impurities, whose clogging effect on the final filtration membranes is minimal and does not affect the protective and stabilizing capacities against colloidal precipitations.
The sterile filtration to which it is subjected during the production phase and the sulphur dioxide, present in free form, allow the product to be preserved for a long time and allow it to be used NATUGUM S20 directly at bottling, without introducing any microbial load into the wine.
NATUGUM S20 It is indicated for the chemical-physical stabilization of finished wines, to prevent clouding or precipitation of colloids and colorants.
Furthermore, it naturally integrates the colloidal content of the wine, improving its 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.
In sparkling wines, the addition of NATUGUM S20 can improve the foam already from the second fermentation perlage.
50 – 100 mL/hL as a precipitation preventative.
50 – 300 mL/hL to achieve an important organoleptic effect.
The dose of use cannot exceed 3,9 g/L for red fortified wines and 1,46 g/L for other wines.
100 mL/hL provide the wine with approximately 5 mg/L of SO2
With the addition NATUGUM S20 It should preferably be done on wines during bottling, on wines finished in vats, preferably a few days before bottling, taking care to homogenize the product well in the mass.
