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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


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.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article


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.

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wine stability, tartaric salts, carboxymethyl cellulose, cava


IVES Conference Series | Macrowine | Macrowine 2010


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