Wine type

White

Red

Rose

Sparkling

Complex Gum 3.0

Microfiltered and purified solution of Seyal gum arabic and pure mannoproteins.
Complex Gum 3.0 is an advanced, microfiltered and purified solution that combines Seyal gum arabic and pure mannoproteins to provide a powerful stabilizing agent for white, rosé and sparkling wines. This solution is in a perfectly clear state, with a straw-yellow color and extremely low calcium content. It also undergoes precision microfiltration at 0.1 µm, ensuring sterility and allowing the product to be added even before the last filtration without affecting the wines’ filterability index. Key benefits of Complex Gum 3.0 include:

  • Advanced stabilization: Complex Gum 3.0 combines the stabilizing properties of gum arabic with the effectiveness of mannoproteins to prevent unwanted potassium bitartrate (THK) formation, ensuring tartaric stability of wines.
  • Aroma enhancement: this solution binds robustly to the aromatic substances in the wine, emphasizing fruit and varietal notes and contributing to an increase in overall sensory perception.
  • Increased volume and aromatic persistence: Complex Gum 3.0 brings volume to the mouth and ensures prolonged aromatic persistence, thereby improving the organoleptic quality of white, rosé and sparkling wines.

Seyal gum arabic 20% ± 0.5%;
Liquid mannoproteins 10%;
Sulfur dioxide 0.3%.
It does not contain GMO vegetables.

50-100 g/hl aromatic contribution and softness
80-150 g/hl for colloidal stability and tartaricity
Warning: 100 g/hl of Complex Gum 3.0 lowers about 60-100 ΔµS of conductivity on whites and rosés.
40-150 ml/hl to prevent protein and copper casses and dye precipitation
80-100 ml/hl to improve tartaric stabilization (also in combination with metatartaric acid).
Preliminary laboratory tests are recommended for optimal dosages.
Warning: 100 ml/hl of Complex Gum 3.0 provides about 4 mg/l of SO2.
Preliminary laboratory tests must be carried out on red wine that establish the complete absence of unstable anthocyanins. Complex Gum 3.0 tends to initially stabilize the reactive coloring matrix with colloids, then KHT.

Complex Gum 3.0 should be added to wine before or after the last filtration or microfiltration leading up to bottling.
Do not make clarifications after the addition of Complex Gum 3.0.

10 kg and 25 kg canister.
Store in a cool, dry place, away from heat sources.

Complex Gum 3.0 is an advanced, microfiltered and purified solution that combines Seyal gum arabic and pure mannoproteins to provide a powerful stabilizing agent for white, rosé and sparkling wines. This solution is in a perfectly clear state, with a straw-yellow color and extremely low calcium content. It also undergoes precision microfiltration at 0.1 µm, ensuring sterility and allowing the product to be added even before the last filtration without affecting the wines’ filterability index. Key benefits of Complex Gum 3.0 include:

  • Advanced stabilization: Complex Gum 3.0 combines the stabilizing properties of gum arabic with the effectiveness of mannoproteins to prevent unwanted potassium bitartrate (THK) formation, ensuring tartaric stability of wines.
  • Aroma enhancement: this solution binds robustly to the aromatic substances in the wine, emphasizing fruit and varietal notes and contributing to an increase in overall sensory perception.
  • Increased volume and aromatic persistence: Complex Gum 3.0 brings volume to the mouth and ensures prolonged aromatic persistence, thereby improving the organoleptic quality of white, rosé and sparkling wines.

Seyal gum arabic 20% ± 0.5%;
Liquid mannoproteins 10%;
Sulfur dioxide 0.3%.
It does not contain GMO vegetables.

50-100 g/hl aromatic contribution and softness
80-150 g/hl for colloidal stability and tartaricity
Warning: 100 g/hl of Complex Gum 3.0 lowers about 60-100 ΔµS of conductivity on whites and rosés.
40-150 ml/hl to prevent protein and copper casses and dye precipitation
80-100 ml/hl to improve tartaric stabilization (also in combination with metatartaric acid).
Preliminary laboratory tests are recommended for optimal dosages.
Warning: 100 ml/hl of Complex Gum 3.0 provides about 4 mg/l of SO2.
Preliminary laboratory tests must be carried out on red wine that establish the complete absence of unstable anthocyanins. Complex Gum 3.0 tends to initially stabilize the reactive coloring matrix with colloids, then KHT.

Complex Gum 3.0 should be added to wine before or after the last filtration or microfiltration leading up to bottling.
Do not make clarifications after the addition of Complex Gum 3.0.

10 kg and 25 kg canister.
Store in a cool, dry place, away from heat sources.

If this gum arabic is not for you, try:

if the starting must has a complete amino acid pool.

to also act on the smoothness of the finished wine

Heat resistance test for tartaric precipitation

The test was performed at a temperature of 40 °C for a period of 15 days to evaluate the effectiveness in protecting against the formation of tartaric precipitates.

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Respect for raw material

We have been committed to producing high-quality gum arabic for over 30 years, respecting its natural essence. Using advanced technology, we minimise waste and maximise efficiency to best preserve the properties of the raw material.

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Our experience and knowledge of raw materials allow us to offer customised solutions that meet the specific needs of our customers. We actively collaborate with them to develop tailor-made solutions that improve their production.

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