II.3.3.6 Treatment with gum arabic

Classification :

• Arabic gum : additive

 

Definition :

Addition of gum arabic to wine.

Objectives :

a)        To avoid copper haze.

b)       To protect wine against light iron haze.

c)        To prevent the precipitation of substances such as pigments that, in the wine, are in the colloidal state.

Prescriptions :

a)        The product should be added to the wine after the last filtration, or just before bottling.

b)       The dose used shall not exceed 0.3 g/l.

c)        The gum arabic shall comply with the prescriptions of the International Oenological Codex

Recommendation of OIV:

Admitted