Department of Viticulture and Oenology, Stellenbosch University, Matieland (Stellenbosch), South Africa.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(9):1374-85. doi: 10.1080/19440049.2012.694122. Epub 2012 Jul 4.
Crystal formation in bottled wine occurs due to the over-saturation of wine with potassium bitartrate (KHT) salt when exposed to low temperatures. In this study, special focus was given to the efficiency of a crystallisation-inhibiting additive, carboxymethylcellulose (CMC), which is widely used in the food industry. In 2008, CMC was authorised by the International Organisation of Vine and Wine (OIV) for use in white and sparkling wines, but is not yet officially permitted in all wine-producing countries. The use of CMC could be of economical importance to the wine industry because energy costs due to cooling can be reduced. Unlike traditional cooling methods, the use of CMC theoretically prevents the loss of acidity. In this study, the short- and long-term efficiencies of CMC were investigated in South African white, rosé and red wines. Efficiency was determined primarily by measuring changes in potassium (K(+)) and tartaric acid (H(2)T) concentrations and visual crystal formation. As part of this study CMC's efficiency was compared with several other crystal inhibition treatments, and was also evaluated for its temperature stability over a year. CMC's effect on colour and total phenols was also assessed. The results reveal a high efficiency in preventing losses in K(+) and H(2)T concentrations in white wines, even with an ageing period of up to 12 months. The addition of CMC to rosé wines also delivered certain positive results, but less so for red wine. Three different commercial CMCs were also compared with mannoproteins to prevent changes in K(+) and H(2)T concentrations in three different wines. Furthermore, sensory evaluation was performed to determine certain organoleptic changes as a result of CMC treatments.
在瓶装葡萄酒中，当暴露于低温时，葡萄酒中酒石酸氢钾（KHT）盐的过饱和度会导致晶体形成。在这项研究中，特别关注了结晶抑制剂添加剂羧甲基纤维素（CMC）的效率，CMC 广泛用于食品工业。2008 年，CMC 被国际葡萄与葡萄酒组织（OIV）授权用于白葡萄酒和起泡酒，但尚未在所有葡萄酒生产国获得正式许可。CMC 的使用对葡萄酒行业具有经济重要性，因为冷却产生的能源成本可以降低。与传统冷却方法不同，CMC 的使用理论上可以防止酸度损失。在这项研究中，研究了 CMC 在南非白葡萄酒、桃红葡萄酒和红葡萄酒中的短期和长期效率。效率主要通过测量钾（K(+)）和酒石酸（H(2)T）浓度的变化和视觉晶体形成来确定。作为这项研究的一部分，将 CMC 的效率与其他几种晶体抑制处理方法进行了比较，并评估了其在一年中的温度稳定性。还评估了 CMC 对颜色和总酚的影响。结果表明，在白葡萄酒中，即使在长达 12 个月的老化期内，CMC 对防止 K(+)和 H(2)T 浓度损失具有很高的效率。向桃红葡萄酒中添加 CMC 也产生了一定的积极结果，但对红葡萄酒的效果则较小。还比较了三种不同的商业 CMC 与甘露聚糖蛋白，以防止三种不同葡萄酒中 K(+)和 H(2)T 浓度的变化。此外，还进行了感官评估，以确定 CMC 处理导致的某些感官变化。
