Study On Tartaric Stabilization Of Wines By Carboxymethyl Cellulose (C.M.C)

The effects of CMC on tartaric stability of wines were studied. The results show that proper viscosity coefficient of CMC on tartaric stability is less than 100 mpa-s,and the degree of substitute (D.S) is more than 1.0. The addition doses of low CMC on a variety of different wines gives rise to a low and long-lasting tartaric stability,not affected by heat,bunching ,filtration and also without organoleptic effects. CMC has no influences on the filtering, the taste and the indicating of wine if the usage is less than 200mg/L.The wine should be clarified before adding CMC because it has no effect on the stabilization of wine pigment. CMC should be added to the wine after absolutely dissolving in 12h with 20～50 times water when the wine is clarifying before last time filtering. No more than 200mg/L CMC for dry red wine is suggested and the amount for dry white wine is a little less than for dry red wine. The mechanism maybe is that CMC take part in the reaction of the wine and forming composite with tartaric. The composite with potassium bitartrate can stabilize in wine but the composite with calcium tartarte precipitate mostly.The flow chart of techniques on using CMC:...