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  • Influence of the electrochemical potential in oenology
    Federico Casassa, California Polytechnic State University; Marcia Torres, Matanza Creek Winery
    EnoforumWeb videos: The measurement of RedOx potential in winemaking has an influence on a large number of chemical reactions and therefore has a great impact on the final quality of the wine.
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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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