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Food Additives & Contaminants: Part A Volume 29, 2012 - Issue 9
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Original Articles

Short- and long-term efficiency of carboxymethylcellulose (CMC) to prevent crystal formation in South African wine

A.E. Greeff Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7620 Matieland (Stellenbosch), South Africa
,
B. Robillard Institut Oenologique de Champagne, ZI de Mardeuil BP 25, F-51200 Epernay, France
&
W.J. du Toit Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7620 Matieland (Stellenbosch), South AfricaCorrespondence[email protected]
Pages 1374-1385 | Received 06 Mar 2012, Accepted 13 May 2012, Published online: 04 Jul 2012

Citations (11)

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Haiyan Ding, Ruiting Hou, Yun Li, Beibei Zhang, Baobao Zhao & Kun Liu. (2020) Effect of different carboxymethyl cellulose structure parameters on tartrates stability of red wine: viscosity and degree of substitution. Food Additives & Contaminants: Part A 37:7, pages 1099-1109.
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Articles from other publishers (10)

Nongyu Xia, Haotian Cheng, Xuechen Yao, Qiuhong Pan, Nan Meng & Qingquan Yu. (2022) Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage. Foods 11:9, pages 1179.
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Sam Wong, Simone Alidori, Barbara P. Mello, Bryan Aristega Almeida, David Ulmert, Matthew B. Brendel, David A. Scheinberg & Michael R. McDevitt. (2021) Fibrillar pharmacology of functionalized nanocellulose. Scientific Reports 11:1.
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Luís Filipe-Ribeiro, Juliana Milheiro, Raquel Guise, Rafael Vilamarim, Joana B. Fraga, Carlos Martins-Gomes, Fernando M. Nunes & Fernanda Cosme. (2021) Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability. Food Chemistry 360, pages 129996.
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Alberto De Iseppi, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino, Andrea Curioni & Benoit Divol. (2021) A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties. LWT 136, pages 110274.
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Maria Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Valerie Durant & Encarna Gómez-Plaza. (2020) Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins. Foods 9:9, pages 1275.
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Elisabetta Pittari, Sofia Catarino, Mário C. Andrade & Jorge M. Ricardo-da-Silva. (2018) Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses. Ciência e Técnica Vitivinícola 33:1, pages 47-57.
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Michael J. Glade & Michael M. Meguid. (2016) A glance at … dietary emulsifiers, the human intestinal mucus and microbiome, and dietary fiber. Nutrition 32:5, pages 609-614.
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A.D. Coulter, M.G. Holdstock, G.D. Cowey, C.A. Simos, P.A. Smith & E.N. Wilkes. (2015) Potassium bitartrate crystallisation in wine and its inhibition. Australian Journal of Grape and Wine Research 21, pages 627-641.
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Belinda Kemp, Hervé Alexandre, Bertrand Robillard & Richard Marchal. (2015) Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality. Journal of Agricultural and Food Chemistry 63:1, pages 19-38.
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R. Guise, L. Filipe-Ribeiro, D. Nascimento, O. Bessa, F.M. Nunes & F. Cosme. (2014) Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization. Food Chemistry 156, pages 250-257.
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