New-Cell
AEB USA
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
Packaging: 25 Kg pales