INSTANT Arabica
| Family |
GUMS ARABIC |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions | , |
DUST
Gum arabic with left-handed rotational power Acacia Senegal, highly purified, in micro-granular form for instant dissolution.
Appearance: white micro granulated powder
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 and/or CMC, INSTANT ARABIC It strengthens its stabilizing capacity towards tartrate salts, assisting and prolonging their action. It is also very effective in structuring and for its “softening” action towards tannins.
Compared to liquid gum arabic solutions, INSTANT ARABIC It does not contain sulphur dioxide (which can alter the colour of wines and make them hard) and is effective even at very low doses, avoiding the dilution effect of the wine.
INSTANT ARABIC increases the softness and 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.
INSTANT ARABIC 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 and tartaric stability amplifier
20 – 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.
To melt INSTANT ARABIC in a small aliquot of wine to be treated, add to the mass and homogenize carefully. The addition must be made on clear, clarified and pre-filtered wine (in index), before the final micro-filtration.
At high dosages it can interfere with the final micro-filtration therefore a laboratory evaluation of the filterability indices is recommended.
