International Code of Oenological Practices

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Treatment with Cellulose gums - Carboxymethylcellulose

II.3.3.14 Treatment with Cellulose gums (Carboxymethylcellulose)



  • Sodium Carboxymethylcellulose: additive



Addition of cellulose gums to white, rosé and sparkling wines


Contribute to the tartaric stabilisation of white wine and sparkling wine


a)        The dose of carboxymethylcellulose to be used should be below 200 mg/

b)       For questions of incorporation, it is preferable to use products in granulated form or less viscous products.

c)        Carboxymethylcellulose may cause instability in the presence of proteins and polyphenols

d)       Cellulose gums used must be in accordance with the provisions of the International Oenological Codex.

Recommendation of the OIV: