Wine type

White

Red

Rose

Stabigum 3.0

Microfiltered and purified solution of Seyal gum arabic and pure mannoproteins.
Stabigum 3.0 is a purified solution of Seyal gum arabic and mannoproteins, subjected to microfiltration at 0.1 µm to ensure its sterility and preserve the filterability index of the wine. This product is clear, with a straw-yellow color and a very low calcium content, making it suitable for addition even before the last filtration step.
The mannoproteins in Stabigum 3.0 enhance the stabilizing effect of gum arabic on Potassium Bitartrate (THK), contributing to the tartaric stability of white and rosé wines. This action is critical in preventing unwanted tartrate crystal formation.
In addition, Stabigum 3.0 has the ability to bind firmly to aromatic substances in wine, intensifying fruity and varietal notes. This contributes to greater mouthfeel volume and aromatic persistence, improving the organoleptic quality of white, rosé and sparkling wines.

Seyal gum arabic 20% ± 0.5%;
Liquid mannoproteins 10%;
Sulfur dioxide 0.3%.
Contains no GMO vegetables.

50-100 g/hl aromatic contribution and smoothness
80-150 g/hl for colloidal stability and tartaricity
Warning: 100 g/hl of Stabigum 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 Stabigum 3.0 provides about 4 mg/l SO2.
Preliminary laboratory tests should be carried out on red wine that establish the complete absence of unstable anthocyanins. Stabigum 3.0 tends to initially stabilize the coloring matrix reactive with colloids, then KHT.

Stabigum 3.0 should be added to wine before or after the last filtration or microfiltration leading to bottling.
Do not conduct clarification after the addition of Stabigum 3.0.

10 kg and 25 kg canister.
Store in a cool, dry place.

Stabigum 3.0 is a purified solution of Seyal gum arabic and mannoproteins, subjected to microfiltration at 0.1 µm to ensure its sterility and preserve the filterability index of the wine. This product is clear, with a straw-yellow color and a very low calcium content, making it suitable for addition even before the last filtration step.
The mannoproteins in Stabigum 3.0 enhance the stabilizing effect of gum arabic on Potassium Bitartrate (THK), contributing to the tartaric stability of white and rosé wines. This action is critical in preventing unwanted tartrate crystal formation.
In addition, Stabigum 3.0 has the ability to bind firmly to aromatic substances in wine, intensifying fruity and varietal notes. This contributes to greater mouthfeel volume and aromatic persistence, improving the organoleptic quality of white, rosé and sparkling wines.

Seyal gum arabic 20% ± 0.5%;
Liquid mannoproteins 10%;
Sulfur dioxide 0.3%.
Contains no GMO vegetables.

50-100 g/hl aromatic contribution and smoothness
80-150 g/hl for colloidal stability and tartaricity
Warning: 100 g/hl of Stabigum 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 Stabigum 3.0 provides about 4 mg/l SO2.
Preliminary laboratory tests should be carried out on red wine that establish the complete absence of unstable anthocyanins. Stabigum 3.0 tends to initially stabilize the coloring matrix reactive with colloids, then KHT.

Stabigum 3.0 should be added to wine before or after the last filtration or microfiltration leading to bottling.
Do not conduct clarification after the addition of Stabigum 3.0.

10 kg and 25 kg canister.
Store in a cool, dry place.

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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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