Gum Arabic is, technically, a polysaccharide and a resin like substance from an Arabic acacia tree. Its use is permitted in winemaker. Nothing particularly strange about that. It is a regular food additive with the code E414.
So what is it good for? It has two primary effects in wine: The first is to stabilise the colour, i.e. to avoid unwanted colour changes of the wine. Generally, it is to keep a darker colour of the wine. the other effect is to give the wine somewhat softer tannins and a rounder mouth-feel. It is normally only used in the making of simpler red wines made to be drunk young.
7 Responses
But What is differences between Gum arabic and Gum Acacia, is it the same??
To @gomme; Yes of course both names refer to the same thing: Gum arabic= Arabic gum= Gum acacia.
are there any wines that do not use gum arabic? I have become allergic to it and love wine, especially red.
In my experience, Kelly, it is quite rarely used, at least if you avoid the really cheap wines.
what is the percentage to use gum arabic in beverages?
Noone knows. Impossible to answer.
Best guess is, very low.
Have you ever been in Tanzania. We are making great wines, although we only have few grape varieties at the moment, Chenin Blanc and Makutupora Red.