Stabiverek

Liquid gum arabic, obtained from Acacia verek

Gum arabic’s stabilising effect is based on the polysaccharide and protein complex, which affects the unstable colloids. This effect varies depending on the type of gum arabic. The product is stabilised with SO2 and citric acid. In wine, Stabiverek counteracts the agglomeration of unstable colloids.

At a glance:

Product	Natural exudate from the African acacia tree
Range of use	Wine
Goal	Reduces colour losses in red wine Increases effect of metatartaric acid with regard to formation of tartar Prevents deposition of metals (copper/iron)
Special features	E 414 A strongly hydrophilic nature that is extremely stable in an aqueous or alcoholic solution. A surfactant effect in respect of emulsions and hydrophobic colloidal substances.
Dosage	50 – 100 ml / 100 L