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.

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…

Identification and quantification of c-glucosidic ellagitannins and their derivative in red wine aged in oak barrels

The C-glycosidic ellagitannins constitute a subclass of hydrolyzable tannins of remarkable structural diversity. In this work we first achieved the hemisynthesis of flavano-ellagitannins, then we used them to develop a new efficient detection and quantification procedure for the C-glycosidic ellagitannins as well as flavano-ellagitannins.

Interaction between commercial mannoproteins and phenolic compounds of two red wines from different Portuguese grape cultivars

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.

Phenolic compounds present in natural haze protein of Sauvignon white wine

The aim of this work was the identification and quantification of polyphenols present in natural precipitate of a Sauvignon wine. Phenol analysis in wine precipitate was based on acid hydrolysis, CG- MS after derivatization, and LC-MS.

Ultra high pressure liquid chromatography for stilbenes separation and their determination in Burgundy red wines

In this study for the first time, eight natural stilbenes (trans-resveratrol, trans-piceid, cis-piceid, trans-astringin, trans-piceatannol, (+)-trans-s-viniferin, pallidol and hopeaphenol) isolated and purified from Vitis vinifera, were simultaneously separated and analysed within 5 mn by ultra high pressure liquid chromatography coupled with photodiode array detection.

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.