New-Cel
The EC Regulation 606/2009 and the TTB (after submitting a declaration letter) now allow the utilization of cellulose gum (carboxymethyl cellulose) for tartaric acid stabilization of wines. This preparation has been used in the food industry for many years, where it is preferred to many other additives because it fully decomposes (biodegradable), has a sustainable production process and is safe to handle. It is used in many baked goods, fruit juices, low-calorie drinks, liquors, soup preparation, sauces, creams and ice creams.
The carboxymethyl cellulose produced by AEB comes in the form of an odorless and transparent liquid, sterilized and easy to filter.
New-Cel viscosity: the cellulose gums available on the market differ in molecular weight and the intensity of electro-negative charges. These two parameters are critical to the effectiveness of the carboxymethyl cellulose in preventing the growth of the crystals of potassium bitartrate. New-Cel has a high surface charge density, giving it a strong power to block the potassium ions of the tartaric acid crystals avoiding precipitation without altering any other chemical parameter of the wine.
The composition characteristics, which make New-Cel so effective, originate also from its high viscosity: 200 cps at 25°C; 350 cps at 5°C.
The utilization of New-Cel ensures a long lasting tartaric stability. Unlike meta-tartaric, CMC’s do not decay with time or heat.
Utilization: New-Cel dissolves in wines stored at 18 °C – 64 °F in less than 8 hours. AEB suggests utilizing New-Cel 24-48 hours before bottling or before any filtration stage. In our experience, it is always recommended to double check for protein stability after using any brand of carboxymethyl-cellulose in wines, as this product can alter heat stability.
Dosage: 100-150 ml/hl or 8-12 lbs/1000 Gallons
Shelf life: Stable at room temperature (less than 75°F) for 3 years
Packaging: 25 kg pale
‹ See more Tartrates Stabilizer.
