Unstable colouring matter stabilisation and Arabic gum

摘要

Wine clarity in bottle is an important factor in how the consumer perceives the wine. Many physical and chemical parameters can lead to a loss of clarity including flocculation, instability and subsequently precipitation. Red wine is a particularly complex mix of molecules including organic acids, phenolic compounds, proteins and polysaccharides which need to be stable at high alcohol and low pH (Ribereau-Gayon 2006).