CMC | Stabilizers for wine making

Stabilizing agents

CMC, or carboxymethyl cellulose, is a natural derivative of plant cellulose gum extracted from acacia or other plants. CMC is a stabilizer used in winemaking to counteract tartaric precipitation. It blocks the nucleation and growth of potassium bitartrate crystals and prevents the risk of precipitation in the bottle. Due to its chemical composition, CMC has high solubility which facilitates its integration into the colloidal system of wine without causing the filterability index to rise excessively. Carboxymethyl cellulose gum reacts strongly with protein substances, particularly lysozyme, causing cloudiness and precipitate formation. Before using CMC-based products, it is essential to ensure that the wine is protein-stable, it does not contain lysozyme, and is not retrospectively treated with lysozyme.

EnartisStab Cellogum LV20

Aqueous solution containing 20% low viscosity sodium carboxymethyl cellulose (CMC) Stabilizes against tartrate precipitation over […]

  • Vegan

EnartisStab Cellogum Mix

Solution of Carboxymethyl cellulose (CMC) and Acacia Seyal Gum Arabic, selected for their high filterability. […]

  • Vegan

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