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ARABINOL DOLCE is the first gum arabic capable of adding a very important and sought-after sensation to wines: sweetness.
The new processing methodology developed by our R&D team has made it possible to develop a gum with unique properties, which positively influences the organoleptic quality of wines by helping to increase the sensations of richness, sweetness and body.
Until the 1990s, the use of gum arabic in wine was uncommon. As AEB, we realised its importance and pushed the use of the product before bottling. This was possible thanks to the production and careful monitoring of the process from the bottle to the final liquid or powder product.
After ARABINOL, the progenitor of the AEB family of gum arabic, we created the most extensive proposal in the industry.
The use of ARABINOL DOLCE responds to the needs of a market in which, more and more often, one finds wines with an evident residual sugar, recognised by the consumer as a parameter of pleasantness.
Sugars are often used to make certain acid and/or tannic sensations in wines less impactful. This is also possible by using ARABINOL DOLCE together with Rectified Concentrated Must (sugars) at bottling.
ARABINOL DOLCE is a unique dextrorotatory gum arabic that aincreases the sweetness of wine:
WITHOUT ADDING SUGAR
WITHOUT THE RISK OF RE-FERMENTATION AND CONTAMINATION
ARABINOL DOLCE is extremely low in calories compared to normal sugars used to increase the sweetness of wines.
It also allows the winery to achieve the desired sweetness parameters even where these are regulated by production specifications.
ARABINOL DOLCE, also exerts all the typical benefits of gum arabic:
ARABINOL DOLCE is ideal for all types of wine, even where the addition of sugar has never been considered but there is a desire to increase the sensation of sweetness. Not only that, it is the perfect product for those wines that have achieved the goal in terms of tactile sensations but where there is a desire to add some sweetness.
The use of ARABINOL DOLCE together with other AEB gums – such as ARABINOL HC, ARABINOL Super Rouge, ARABINOL 30, ARABINOL, ARABINOL Staby+, ARABINOL Arôme - increases the spectrum of tactile sensations in wines.