Tartaric stability

Tartaric instability is a phenomenon due to the precipitation of potassium and tartaric acid present in the
wine. Initially these two substances are present in the grapes but, not coming into contact, they do not suffer
no interaction. When the grapes are pressed, they mix and give rise to supersaturation of
potassium bitartrate, which is at risk of precipitation during wine storage.
The presence of potassium bitartrate deposits in the bottle, while not causing any modification of the quality of the wines, may be unwelcome to the consumer.

Complex Gum® is a highly stabilizing gum arabic against potassium bitartrate as it manages to break down the conductivity (μS) of wines making them stable over time.

Complex Gum 3.0 is a microfiltered and purified solution of Seyal gum arabic and pure mannoproteins.

Tipology Test Isothermal
VINO TAL QUALE  Δx= 149μS
VINO + COMPLEX GUM  Δx= 54 μS
VINO + COMPLEX GUM 3.0  Δx= 29 μS

Complex Gum 3.0 also binds strongly to the aromatic substances of wine and enhances its fruity and varietal notes. It adds volume in the mouth and guarantees an aromatic persistence having positive effects on the organoleptic quality of white, rosé and sparkling wines.

In our study, to overcome this instability problem, we took into consideration one of the
arabic gums produced by us (Complex Gum) in comparison with its version 3.0 added to
mannoproteins to increase their stabilizing effects.
The presence of mannoproteins leads to a considerable increase in the stability of the wine, influencing many processes of decay or transformation of the elements that characterize its quality.

 

Technical tests

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