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