Gum Arabic
Gum Arabic liquid helps reduce the astringency of the wines by softening the tannins. Another reason for using the gum arabic liquid is to lower the risk of the formation of potassium bitartrate crystals from forming under cold conditions. These crystals develop naturally and are not harmful except for the clarity of the wine. Tannins can attach to these crystals, though, and change the flavour of the wine. Recognised by the OIV, gum arabic is permitted for use in grape wine in 60 countries worldwide.
Gum arabic is a gummy exudation which hardens in air and flows naturally or through cuts made in tree trunks and branches of the L. Acacia senegal L. Willdenow and other African Acacia species. It is composed of spherical tear drop-shaped globules, or sometimes irregular oval shapes with a diameter of 1-3 m. Gum arabic exists in powder form or in colloidal solution. The product is used to improve the stability of bottled wine. Gum arabic is composed of a polysaccharide rich in galactose and arabinose along with a small protein fraction which gives its stabilizing power with respect to the precipitation of coloring substances and iron or copper breakdown. There are limits imposed on the quantity of gum arabic used in wine.
Gum arabic tear drops are relatively friable and break cleanly into fragments. Whole tear drops often have a small cavity in the center. Powdered gum arabic is odorless, tasteless, and has a white or yellow transparent color and glassy luster. It dissolves slowly in twice its weight and leaves only a slight residue of vegetable debris. It is insoluble in alcohol. Gum arabic in solution is a yellowish-white viscous, translucent liquid which is slightly acidic. It precipitates abundantly when an equal volume of ethanol is added. For further substance information, please see the International Oenological Codex.
Synonym(s): Acacia gum, Chaar gund, Char goond, Meska
CAS Number: 9000-01-5
E Number: 414
INS Number: 414
International Organisations
Codex Alimentarius
-Classification, Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Stabiliser Arabic gum : additive Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits)
-Gum arabic: Amount used in the treatment: 0.3 g/l
FIVS
Classification Category 4 – Not naturally occurring in grapes and treatment residual in wine Recommended Usage Good Manufacturing Practice (GMP)
As outlined in the OIV’s International Code of Oenological Practices, Gum arabic is used:
The product is used to improve the stability of bottled wine. Gum arabic is composed of a polysaccharide-rich in galactose and arabinose along with a small protein fraction which gives its stabilizing power with respect to the precipitation of coloring substances and iron or copper breakdown. There are limits imposed on the quantity of gum arabic used in wine.
Usage in Winemaking:
Gum arabic is used to stabilise colloidal forms of natural colouring pigments, preventing their coagulation and sedimentation in red wines. It can also be used to reduce the perception of astringency and add mouthfeel weight to wine.
See FIVS technical papers for more information - click here.
