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Liquid Carboxymethylcellulose (CMC)

CMC is considered as a protective colloid because of its molecular structure, which is similar to that of metatartaric acid.  It binds to the surface of soluble tartrate salts and prevents crystal growth. Carboxyme- thylcellulose is not sensitive to temperature. This represents an enormous advantage compared to metatartaric acid.
Metatartaric acids precipitate under warm storage conditions or during frequent temperature fluctuations and loses their efficiency. This is not the case for CMC. A longlasting crystal stabilization is consequently provided. Besides the low cost of CMC over the energy- intensive cold stabilization, it allows also to maintain the natural acidity and potassium amount present in wine, similarly to the use of metatartaric acid.
•    Directly added without preliminary solubilization step
•    Easy homogeneous distribution
•    Long-lasting prevention against precipitation of potassium bitartrate but not against calcium tartrate
•    Addition of CMC, 3 days before bottling results in the absence of filtration impairment in comparison to the control.

Before using VinoStab, it is important to obtain a full stabi- lization of the protein content. Low amounts of proteins can lead to flocculation reactions. If used for a rosé or a red wine, the pigments may also react. However this does not result in a significant loss of color. The possibility that a precipitation of pigments occurs can be easily tested before use.