AEB Arabinol

Description

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 the 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.

DOSAGE RATE & USAGE INSTRUCTIONS

• We recommend doing lab trials to evaluate the proper dosage
• 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.