The use of carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives

Authors

  • A. Bosso
  • D. Salmaso
  • E. de Faveri
  • M. Guaita
  • D. Franceschi

DOI:

https://doi.org/10.5073/vitis.2010.49.95-99

Keywords:

carboxymethylcellulose, tartaric stability, white wines, mini-contact test, metatartaric acid, arabic gum

Abstract

The aim of this study was to test the effectiveness of two types of carboxymethylcellulose (CMC), at different doses, for the prevention of tartaric precipitations in two white wines (Pinot Blanc and Chardonnay), in comparison with metatartaric acid and a commercial arabic gum. After the addition of the additives to the wines, the mini-contact test was carried out and the saturation temperature was determined by Ridomi’s method. The determination of the saturation temperature was then repeated on the same trials kept at -4 °C for 10 days. Both kinds of CMC caused a significant decrease in tartaric precipitations induced by the addition of potassium bitartrate (KHT) (mini-contact test), by limiting the growth of the added KHT crystals. Their effectiveness increased with the dose, following a hyperbolic trend. The stabilizing effect of the two kinds of CMC, particularly CMC2 (more viscous), was similar to the one of metatartaric acid. Their use must be considered complementary to the cold treatment (chillproofing).

 

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Published

2015-04-07

Issue

Vol. 49 No. 2 (2010): Vitis

Section

Article

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