ENOLOGIX'S 100-POINT WINEMAKING RATINGS
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Gum Arabic (CITROGUM 8482;)
Description: This is quote COLLOIDAL STABILIZER FOR BOTTLED WINES". CITROGUM 174; is for stabilization of finished wine compounds that form colloids. So it is used to prevent clouding and precipitation of potassium bitratrate, other colloids and pigmented compounds. It is an Aqueous solution of gum arabic (22%) and sulfur dioxide (0.3% 177; 0.1%). Legal Limit: The amount of pure Arabic gum shall not exceed 16 lbs/1000 gallons (240 g/hL ) of wine.
Research shows that an experienced consultants can detect gum arabic additions to Napa Valley cabernet sauvignon at 50 mg/L (50 ppm) which goes to show just how powerful this product is, and in the hands of an inexperienced winemaker that citrogum could be dangerous. Our companies leadership is not in favor of gum arabic for making red wines that are to be sold as genuine.
Reviewed By Leo Winemaker
This material creates a manufactured product characteristic, which is a texture, that is not vinous.