New-Cell

To avoid Tartrates Precipitation

CMC based New-Cell is a colloidal protector that wraps the tartrates crystal structure with a protective film and deforms them making their growth impossible. It has been developed by AEB Group considering that the most effective wine stabilization occurs when the CMC polymer contains a ratio between the number of carboxylated groups and glucose units equal to 1. This allows the ultimate efficacy in forming a chemical barrier between the crystals of potassium bi-tartrate, preventing their enlargement.

CMC is negatively charged so it will bind molecules like proteins (and unstable color in reds). If the wine is perfectly protein/ color stable there is no problem, but if is is borderline CMC will cause haze that needs to be filtered.

It can be used in Sparkling wines by adding it a few days before the riddling agents or in the liqueur d’expédition at the dégorgement. 

Preliminary conclusion allows the use of Carboxymethyl cellulose under TTB authority § 24.250, TTB approvals only apply to wines distributed in US. Check with other countries for their local limitations.

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 withoutaltering 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.

NEW-CEL EFFECTIVENESS

The utilization of New-Cel ensures a long lasting tartaric stability. 

Unlike meta-tartaric, CMC’s do not decay with time or heat. 

Utilization: Directly dissolve the solution into the wine 48 hours before bottling or before any filtration stage. Wines must be brought at 16°C-64°F for 8 hours for CMC to dissolve. They must be protein stable and with turbidity <1ntu. In reds CMC may interact with unstable color making it precipitates. Stabilize the color with MOX, Arabinol, or chill the wine and filter it prior to CMC addition. 

Dosage: 100-150g/hl or 8/12 lbs/1,000 Gallons. TTB limit= 0.8% wine volume. 

Shelf life and storage: 2 years at room temperature in a non-humid environment. Do not store below 5°C

25 Kg pales