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Great softening power bringing out aromas, increasing the length, delicacy and intensity of white wines
- Citrogum can also be used to precipitate Potassium Bitartrate crystals, in order to acheive tartrate stability
Tends to reduce acidity, bitterness and astringency, rebalance the palate, and increase structure and body in young rose, red and white wines.
- Citrogum can be added prior to final filtration. - Dosages vary from .5 - 1ml/L for wine stabilization. - Higher doses can be used to modify the sensory characteristics of the wine. - Citrogum has very little SO2 and will not lead to increases in overall sulphur dioxide levels.