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.
Utilization: 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.
Filtration: Arabinol does not plug membranes with pores of 0.45 microns or higher, but it could create issues in wines going through tighter filters, especially cross flows.
Dosage: TTB approved under § 24.250 usage of about 80lbs /1000 Gallons or 800ml/hl of this product. We recommend doing lab trials to evaluate the proper dosage, which is normally around 2-6 lbs/1,000 gallons.
Shelf life and storage: Once opened, Arabinol should be used within 30 days. If a container is left open for a longer time, the life span can be extended by making sure that the product contains 100 ppm of free SO2.