Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology, (IBB/CGB-UTAD), Universidade de Trás-os-Montes e Alto Douro, School of Life Sciences and Environment, Edifício de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal; CQ-VR, Chemistry Research Centre of Vila Real, Chemistry Department, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5000-801 Vila Real, Portugal.
Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology, (IBB/CGB-UTAD), Universidade de Trás-os-Montes e Alto Douro, School of Life Sciences and Environment, Edifício de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal.
Food Chem. 2014 Aug 1;156:250-7. doi: 10.1016/j.foodchem.2014.01.081. Epub 2014 Feb 5.
Carboxylmethylcellulose (CMC) is authorised to prevent wine tartaric instability. The effect of CMC structural characteristics on their effectiveness is not well understood. The main purpose of this study was to compare the impact of CMC's with different degrees of substitution and molecular weight, on tartaric stability, tartaric acid, mineral concentration, phenolic compounds, chromatic and sensory characteristics in white wines, and compare its effectiveness with other oenological additives. Mini-contact test showed that all CMC's and metatartaric acid stabilized the wines; however, some arabic gums and mannoproteins do not stabilized the wines. CMC's had no significant effect on tartaric acid, potassium, calcium and sensory attributes. Tartaric stabilization effectiveness depends on CMC's degree of substitution, but also on wine matrix, probably its initial potassium content. Results suggest that CMC is a good alternative to white wine tartaric stabilization; nevertheless deeper structure knowledge is necessary in order to choose the appropriate CMC for a given tartaric instability.
羧甲基纤维素（CMC）被授权用于防止葡萄酒酒石酸不稳定。CMC 的结构特征对其效果的影响尚未得到很好的理解。本研究的主要目的是比较不同取代度和分子量的 CMC 对葡萄酒酒石酸稳定性、酒石酸、矿物质浓度、酚类化合物、色度和感官特性的影响，并将其与其他酿造添加剂进行比较。小型接触试验表明，所有 CMC 和偏酒石酸都稳定了葡萄酒；然而，一些阿拉伯树胶和甘露聚糖则没有稳定葡萄酒。CMC 对酒石酸、钾、钙和感官属性没有显著影响。酒石酸稳定效果取决于 CMC 的取代度，但也取决于葡萄酒基质，可能与其初始钾含量有关。结果表明，CMC 是一种很好的白葡萄酒酒石酸稳定替代物；然而，为了选择适合给定酒石酸不稳定的 CMC，需要更深入的结构知识。
