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Gum arabic
Tannin, oak and mouthfeel
acacia gum
A colloid that rounds mouthfeel and holds colour, added at the very end.
Typical dose
Per the product sheet, at bottling.
When to add it
At bottling, after the final filtration.
In practice
Softens a wine's texture, lifts a faint impression of sweetness and helps keep colour and colloids in suspension. It clogs filters, so it goes in after the wine is filtered and never before. Its effect is cosmetic and immediate rather than structural.