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  • » Treatment effects of red wine tartrate stabilization by cellulose gum (carboxymethylcellulose)
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

Treatment effects of red wine tartrate stabilization by cellulose gum (carboxymethylcellulose)

Moutounet M., Bouissou Delphine ESCUDIER J.L. ; Experimental Unit of INRA-Pech Rouge, Gruissan

Following the work of expert groups, the OIV has admitted carboxymethylcelluloses for tartaric stabilization. This adjuvant has been approved as the OENO Resolution 2 / 2008, with its use restricted to white wines, because of the lack of sufficiently convincing results on red wines. This restriction was not accepted by the EC Regulation 606/2009, which chose not to follow the OIV requirements. The maximum dose allowed was set at 10 g.hL-1. In this context it seemed useful to review the effects of CMC treatment on a series of red wines with a commercial product selected by wine distributors.
Published on 12/10/2010
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