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AEB Arabinol
Price range: CAD 155.66 through CAD 3,096.61
Improving weight, mid-palate and finish on white and red wines. Colour stability in young red wines and in roses.
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Product 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.
Download Documentation
We’re a supplier to the commercial winery, brewery, cidery & distillery industries across Canada & North America. Please fill in the form below to contact our in-house winemakers and sales consultants. We’ll get back to you within 1-2 working days.
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