MetaGum®

MetaGum® – Extended protection against tartaric failure

MetaGum® is an innovative compound of highly esterified metatartaric acid and gum arabic for the long-term crystal stabilization of wine. The product reliably prevents tartaric excretion (potassium hydrogen tartrate) and increases stability even at higher storage temperatures.

The special combination of components significantly slows down the natural degradation of metatartaric acid. As a result, MetaGum® extends the duration of crystal stability compared to conventional metatartaric acid.

Benefits at a glance

• Prevents Weinstein failure in young wine
• Long-term crystal stabilisation
• Stable even at higher storage temperatures
• Combination of metatartaric acid and gum arabic
• Permitted under EU Regulation (EC) 2019/934

Dosage & Application

• 10 g / 100 L wine
• Maximum 13 g / 100 L

MetaGum® is predissolved in 10 to 20 times the quantity of wine and then added to the wine with thorough mixing. The addition should be made at least 2–3 days before bottling.

A thorough protein stabilization (e.g. with bentonite) is recommended before use.

Product details

• Product type: Crystal stabiliser
• Principle of action: Inhibition of potassium hydrogen tartrate crystal formation
• Hygroscopic – protect against moisture

Note: Designed exclusively for oenology.