Enartis Maxigum Plus | Increase Color Stability and Soften Tannins | Gum Arabic and Mannoproteins for Bottling

• Blend of Acacia verek gum arabic and yeast mannoproteins
• Superior color and tartrate stabilization
• Improves mouthfeel and softens astringency

Maxigum Plus is a liquid stabilizing agent designed for the final stages of winemaking. It combines high molecular weight gum arabic with yeast mannoproteins to provide a dual-action benefit: ensuring long-term color and tartrate stability while significantly enhancing the wine's sensory profile.

By forming a protective colloid, Maxigum Plus prevents the precipitation of coloring matter and potassium bitartrate. Simultaneously, it increases the perception of body and roundness, coating aggressive tannins to reduce bitterness and astringency. This makes it an essential finishing tool for red and rosé wines where balance and shelf-stability are key.

Key Benefits:

• Prevents color precipitation in red and rosé wines

• Inhibits potassium bitartrate crystal formation

• Increases volume and roundness on the palate

• Reduces the perception of harsh or dry tannins

• High filterability—will not clog 0.45-micron membranes

Application and Use:
Maxigum Plus should be added to wine that is clear and ready for bottling. Due to its unique manufacturing process, it is highly filterable and can be added before or after the final microfiltration stage. Ensure the product is thoroughly homogenized into the wine during addition.

Dosage Rate:
50 – 100 mL/hL.

Note: 20 kg of Maxigum Plus is approximately 4.8 gal / 18.2L in volume.