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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Carboxymethyl cellulose use in winemaking: solubilization and protective colloid effect in comparison to other additives

Piergiorgio COMUZZO1*, Lara TAT1, Laura BROTTO1, Andrea SCALA2, Franco BATTISTUTTA1, Roberto ZIRONI1; 1 Università degli Studi di Udine, Dipartimento

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.
Published on 13/09/2011
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