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.
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.
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