terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Impact of microbiological and enological techniques on wine macromolecules 9 Effectiveness of carboxymethyl cellulose (CMC) on tartaric stabilization of cava base wine

Effectiveness of carboxymethyl cellulose (CMC) on tartaric stabilization of cava base wine

Abstract

Recent EU regulations allow the use of carboxymethylcellulose (CMC) as a stabilization agent in wine. We tested CMC in bases for sparkling wines, which must be stabilized before the second fermentation that raises alcohol concentration by 1,5%. Our results show that CMC was able to stabilize wine against potassium bitartrate precipitation even when alcohol concentration was increased. stability was controlled by the Boulton’s test and by analyzing conductivity at -2°C. However if the wine was not completely stable the addition of CMC caused the appearance of a filamentous precipitate.

Download the article
Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

José CONTRERAS, Jennifer TOMÉ, Nikolaos KOUNTOUDAKIS, Mireia ESTERUELAS, Francesca FORT, Joan Miquel CANALS, Fernando ZAMORA

Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili,Campus de Sescelades, Marcel.li Domingo s/n, 43007 Tarragona, E.

Contact the author*

Keywords

wine stability, tartaric salts, carboxymethyl cellulose, cava

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

Related articles…

Changes in wine secondary metabolites composition by the timing of inoculation with lactic acid bacteria: impact on wine aroma

For the first time, it was established that the timing of inoculation with LAB could significantly impact the concentration of many secondary metabolites leading to significant aromatic changes. From studied compounds, the most influenced were esters and diacetyl.
Read More

Evolution of biogenic amines content in wine during sample conservation – method optimisation for analysis of biogenicamines

The present paper reports the development of an optimized method for simultaneous analysis of
8 biogenic amines (Histamine, Methylamine, Ethylamine, Tyramine, Putrescine, Cadaverine, Phenethylamine, and Isoamylamine). It is based on a method developed by Gomez-Alonso et al. in 2007.

Read More

Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation

A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae.

Read More

Phenolic composition of Bordeaux grapes 2009 vintage: comparison with 2006, 2007 and 2008 vintages

‘Cabernet sauvignon’ and ‘Merlot’ are among the most recognized red wine grape cultivars. This work is aimed at investigating the proanthocyanidin composition of skins and seeds to determine the grape variety and the vintage effects on the phenolic composition of Bordeaux grapes.

Read More

Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine

Results indicated that cross-flow microfiltration removed similarly to fining treatments the most astringent tannins, but cross-flow microfiltration also removed up to 14 % more colour. RP-HPLC and spectrophotometric results showed that egg albumin is a softer fining treatment compared to gelatine and cross-flow microfiltration.

Read More