II.6.1.9 Gum arabic treatment

Definition:

Addition of arabic gum to aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

Objectives:

a)        Avoiding copper casse,

b)       Protecting aromatised wines, beverages based on vitivinicultural products and wine-based beverages against light iron haze,

c)        Avoiding the precipitation of substances like dyes that are in colloidal form.

Prescription:

a)        Arabic Gum must be added to aromatised wines, beverages based on vitivinicultural products and wine-based beverages after the last filtration, or just before bottling

b)       Arabic Gum must meet the prescriptions of the International oenological Codex.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.