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Tartaric Stability of Wines by Sodium Carboxymethyl Cellulose (CMC)



Tartaric Stability of Wines by Carboxymethyl Cellulose (C. M. C)

   The effect of CMC on tartaric stability of w ines was studied in this paper . The r esults showed t hat the most proper viscosity of CMC on tartaric stability is low er 100 mpa_s, and the degree of substitute ( D. S) is higher 1. 0 .



    The addition doses of 200mg/ L of CMC on a var iety of different wines gives rise to a low and longlasting tartaric stability ,not affected by heat, bunching, filtr ation and also without organoleptic effects.


     The quality of wines, especially the color of red w ines, was improv ed after months. A hypothesis explaining the mechanism for this vegetal polymer is described.

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