ArticleGum Arabic, Chilled Reds, and Pinot Noir AdviceWritten by Alison CroweA reader wonders about the usefulness of gum arabic in their winemaking process. The Wiz also talks about chilled red wines, the ups and downs of Pinot Noir, and increasing mouthfeel in your wines.Already a member? Log InYou'll Also Like Article MEMBERS ONLY Chlorine Conundrum & Country Wines: Wine Wizard I never use any chlorine-containing cleaning compounds in my winemaking and don’t recommend it to anyone. There are plenty of alternatives for cleaning, one of my favorites being sodium percarbonate. Article MEMBERS ONLY Top Me Off, Rules of Fining, and Achieving Cold Stable Wines Get some pointers and considerations a winemaker needs to keep in mind when topping off your aging wine vessels. The Wizard also answers questions on fining agents and malolactic fermentation after cold stabilizing a wine.