Everything you need to know about gum arabic (E414)

dans le vin

Known and used in oenology since ancient Egypt, gum arabic stabilises wines and softens their taste. Discover its origins, role and many uses.

Used for centuries, gum arabic plays an essential role in the production of certain wines. In oenology, this natural substance improves a wine’s taste by softening its astringency and stabilising its colour. It is particularly valuable for reds, giving them greater harmony and depth. But that’s not all: gum arabic is also a versatile ingredient with a wide variety of uses in the food industry.

Where does gum arabic come from?

Gum arabic is a natural substance derived from the sap of trees belonging to the genus Acacia. Among these, the Acacia senegal and Acacia seyal species are used in particular for their resin production. These trees are found mainly in sub-Saharan Africa, particularly in Sudan and Senegal, where tapping them is an ancestral skill.

Known since Antiquity, gum arabic was already being used by the ancient Egyptians for its adhesive and stabilising properties, particularly in food preparations. Even today, it remains an essential natural resource in a variety of industries.

How is gum arabic used in wine?

In oenology, gum arabic is a stabiliser used mainly to improve the texture and balance of wines. It softens their taste by reducing astringency, a sensation often associated with the tannins present in red wines.

Gum arabic also helps to stabilise the colour of red wines, preserving their brightness and intensity over time. For lovers of fine wines, this means a more harmonious tasting experience, with flavours that seem rounder and more blended.

What effect does gum arabic have on wine?

Gum arabic acts as a natural binder between particles in wine, such as tannins, pigments and proteins. By stabilising these components, it reduces the perception of astringency in the wine, resulting in a smoother, more balanced mouthfeel.

In red wines, this ingredient is particularly effective in toning down the astringency caused by tannins, making the tasting experience more pleasant for even the most sensitive palates. Its ability to maintain particle homogeneity also contributes to a wine’s visual clarity and brightness, as do other stabilisers such as metatartaric acid, yeast mannoproteins, carboxymethylcellulose and potassium polyaspartate.

How is this ingredient used to stabilise wine?

In practice, gum arabic is added to wine just before bottling. This is exactly the right moment to ensure its effectiveness, as the wine’s aromas and structure are stabilised and ready to be unveiled.

The dosage is carefully controlled by the winemakers or oenologists to ensure that the gum arabic provides the desired roundness and stabilisation, without altering the wine’s identity.

Is gum arabic permitted in organic wines?

Yes, gum arabic is permitted in organic wines, provided it comes from natural sources and complies with current standards. As a raw product derived from tree sap, it is compatible with the principles of organic farming, which encourages the use of natural, environmentally-friendly ingredients.

Apart from its use in oenology, is this stabiliser used in other products?

Gum arabic is widely used in other sectors, notably the food industry. It is found in confectionery, where it acts as a texturising agent for jelly sweets and chewing gum.

It is also used in the manufacture of soft drinks and cordials. This natural stabiliser is thus a versatile ingredient that enhances the products it accompanies, without altering their nature.

Natural, environmentally friendly and multifunctional, gum arabic remains an invaluable aid to winemakers as well as other food sectors.