In latest winemaker mag a few articles mention the use of gum Arabic to improve body of wines. Is this a useful tool? I thought there were better stuff nowadays to use.
Posted 13 May 2013 - 04:59 AM
I have used this product and it has done wonders on the improvement of body to the wine! Iwould recommend it!
Posted 13 May 2013 - 07:59 AM
I think it's best use is for tank carbonated sparkling wine , it improves the bubbles.
For improving wines body and mouth feel I prefer yeast based products such as noblesse and biolees.
Posted 13 May 2013 - 08:43 AM
I'll echo Zac on this one. Some people are sensitive to it's impact on wine. My wife can pick it out at low doses.
Juniper Hill Cellars - Vinifera, Hybrid and Mead Wines
Juniper Hill Brewery - All Grain since 2012
New York Muscat
Grapes: Frontenac Gris, St. Peppin, KW 96-2 "Evangeline"
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