Carboxymethyl Cellulose (CMC) is a recently permitted additive for wine tartrate stabilization. Despite well founded research which has demonstrated the product’s potential, as is common with many new technologies, its use in winemaking is still limited. This article aims to clarify several points pertaining to CMC usage in winemaking and in particular some aspects relating to its dissolution and its “protective colloide” effect against tartrate precipitations; this last effect was compared to other more “classic” colloidal stabilizers such as gum Arabic, metatartaric acid and mannoproteins. Finally some results of CMC effect on “Novello” style wines are presented.
Protection against spoilage microorganism is one of the main effects..
Ana Hranilovic 1, 2; Marina Bely 1; Isabelle Masneuf-Pomarede 1,3;..
The seasonal character of harvests limits winemaking considerably, especially oenological..
