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.
relax , have a glass of wine
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
Aurora, New York Muscat & Termpanillo
Port: Tempranillo/Syrah/Zin - weird blend of convenience
Currently Growing: Grapes: KW 96-2 "Evangeline",Elderberries, Haskap
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users