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Arabique NATUGUM P
POWDER
10 – 50 g/hL as a colloidal stabilizer.
30 -100 g/hL to achieve an important organoleptic effect.
Appearance: white micro-grained powder
The high concentration of ARABIQUE NATUGUM P (4/5 times higher than normal liquid gums) allows an increase to the structure of wines even at low dosages.
Its botanical origins and chemical-structural characteristics make it possible to maximize the colloidal protective action and structuring capacity of wines.
Used in combination with metatartaric acid, ARABIQUE NATUGUM P strengthens its stabilizing capacity against tartrate salts, assisting and prolonging their action.
ARABIQUENATUGUM P contains no sulfur dioxide (which can alter the color of wines and impart hardness) and is especially recommended for its “softening” action.
Purified Organic Arabica gum with levorotatory rotational power, from Acacia Senegal, micro granulated with instant dissolution.
ARABIQUE NATUGUM P helps to strengthen the structure of treated wines, performing an important and lasting stabilizing action toward the coloring matter, effectively preventing cloudiness or colloidal precipitation.
ARABIQUE NATUGUM P improves balance and organoleptic characteristics, particularly for the characters of softness and roundness of taste. For this purpose, laboratory tests are recommended to evaluate the optimal doses.
The addition of ARABIQUE NATUGUM P is recommended at the fining stage, however, before the final filtration, before the final micro-filtrations.