Arabinol

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. Enhances aromatics on the palate and improves viscosity, improving weight, mid-palate and finish on white and red wines. Color stability in young red wines and in roses. 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