Description
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Gum arabic and mannoprotein blend for colloidal stability and sensory enhancement
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Smooths texture, stabilizes color, and enhances mouthfeel in white, rosé, and red wines
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Supports long-term stability against haze, color precipitation, and tartrate crystallization
Citrogum Plus is a liquid blend of high-purity gum arabic (from Acacia verek) and yeast-derived mannoproteins, formulated to enhance wine stability, sweetness and body. Applied at the end of the winemaking process just before bottling, it provides colloidal stabilization and significantly improves the tactile and flavor balance of finished wines.
This formula is ideal for softening harsh edges and providing a round, polished mouthfeel—while simultaneously supporting long-term stability against haze, color precipitation, and tartrate crystallization.
Key Benefits:
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Reduces bitterness and astringency perception
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Increases sweetness and volume on the palate
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Enhances mouthfeel softness without adding sugar
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Improves color stability, especially in rosé and red wines
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Supports long-term stability against haze, color precipitation, and tartrate crystallization.
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Filter-friendly and easy to use
Application and Use:
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When to Add: Just before bottling after final blending, fining, protein stabilization. It can be added before or after filtration. Citrogum Plus has a low filter clogging effect and is free of microorganisms. Due to these characteristics, it can be added to wine at any stage of bottling, even after microfiltration, without risk of microbial contamination.
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Preparation: Ready-to-use liquid; shake or mix gently before use.
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Usage Notes: Ensure wine is cold and protein-stable prior to addition. Bench trials recommended if combining with other final additions.
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Filterability: Excellent when used within recommended dosage range.
Dosage Rates:
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Standard sensory and stability use: 20–40 mL/hL
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Maximum smoothing and roundness: Up to 50 mL/hL
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