II.3.3.14 Treatment with Cellulose gums (Carboxymethylcellulose)

Classification:

 

• Sodium Carboxymethylcellulose: additive

 

Definition:

Addition of cellulose gums to white, rosé and sparkling wines

Objective:

Contribute to the tartaric stabilisation of white wine and sparkling wine

Prescriptions:

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:

Admitted.