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Kordofix 3.0

Broad-spectrum stabilizer composed of mannoproteins and Kordofan-type gum arabic (levogyrus).
Kordofix 3.0 is a broad-spectrum stabilizer composed of a combination of mannoproteins and Kordofan-type (levogyra) gum arabic, also known as long-chain. Some advantages of Kordofix 3.0:

  • Protective colloid: Kordofix 3.0 acts as a protective colloid in wines, which means it prevents coagulation and subsequent precipitation of unwanted particles. It is particularly effective in preventing the precipitation of unstable coloring substances, thus helping to maintain wine color.
  • Mannoproteins: the mannoproteins in Kordofix 3.0 complement the effect of gum arabic. In fact, they help increase the smoothness and volume of the wine, which can significantly improve mouthfeel.
  • Astringency reduction: an important benefit of Kordofix 3.0 is its ability to significantly reduce the astringency of aggressive tannins. This helps reduce dryness in the mouth and can make the wine more pleasant to taste.

Aqueous solution of Kordofan gum arabic 26%, mannoproteins and 0.3% sulfur dioxide.
Warning: 100 ml/hl of Kordofix 3.0 provides about 3 mg/l of SO2.

Red wine: 30-80 g/hl for organoleptic contribution and structure
Red wine: minimum 80 g/hl for color stabilization
White and rosé wines: 30-70 g/hl

Kordofix 3.0 should be added to ready-made wines, either before bottling or after the last filtration, even with the help of an automatic in-line dispenser. Its high molecular weight affects the filterability of wines.
Do not make clarifications after the addition of Kordofix 3.0.
Warning: 100 ml/hl of Kordofix 3.0 provides about 3 mg/l of SO2.

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

Kordofix 3.0 is a broad-spectrum stabilizer composed of a combination of mannoproteins and Kordofan-type (levogyra) gum arabic, also known as long-chain. Some advantages of Kordofix 3.0:

  • Protective colloid: Kordofix 3.0 acts as a protective colloid in wines, which means it prevents coagulation and subsequent precipitation of unwanted particles. It is particularly effective in preventing the precipitation of unstable coloring substances, thus helping to maintain wine color.
  • Mannoproteins: the mannoproteins in Kordofix 3.0 complement the effect of gum arabic. In fact, they help increase the smoothness and volume of the wine, which can significantly improve mouthfeel.
  • Astringency reduction: an important benefit of Kordofix 3.0 is its ability to significantly reduce the astringency of aggressive tannins. This helps reduce dryness in the mouth and can make the wine more pleasant to taste.

Aqueous solution of Kordofan gum arabic 26%, mannoproteins and 0.3% sulfur dioxide.
Warning: 100 ml/hl of Kordofix 3.0 provides about 3 mg/l of SO2.

Red wine: 30-80 g/hl for organoleptic contribution and structure
Red wine: minimum 80 g/hl for color stabilization
White and rosé wines: 30-70 g/hl

Kordofix 3.0 should be added to ready-made wines, either before bottling or after the last filtration, even with the help of an automatic in-line dispenser. Its high molecular weight affects the filterability of wines.
Do not make clarifications after the addition of Kordofix 3.0.
Warning: 100 ml/hl of Kordofix 3.0 provides about 3 mg/l of SO2.

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

Highlight the effect of Kordofix 3.0 with:

to start with a good and stable coloring matter from the earliest stages

for vegetal and natural clarification, avoiding the release of herbaceous hints

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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