title: Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization.
abstract: 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.
authors.affiliation: 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.
authors.forename: R
authors.initials: R
authors.lastname: Guise
authors.affiliation: 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.
authors.forename: L
authors.initials: L
authors.lastname: Filipe-Ribeiro
authors.affiliation: 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.
authors.forename: D
authors.initials: D
authors.lastname: Nascimento
authors.affiliation: 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.
authors.forename: O
authors.initials: O
authors.lastname: Bessa
authors.affiliation: 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.
authors.forename: F M
authors.initials: FM
authors.lastname: Nunes
authors.affiliation: 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. Electronic address: fcosme@utad.pt.
authors.forename: F
authors.initials: F
authors.lastname: Cosme
mesh_terms: D002266:Carboxymethylcellulose Sodium / Q000737:chemistry*; D006801:Humans; D010636:Phenols / Q000032:analysis*; D013644:Tartrates / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D010636:Phenols; D013644:Tartrates; D002266:Carboxymethylcellulose Sodium; C029768:tartaric acid
keywords: Arabic gum; Carboxylmethylcellulose; Conductivity; Mannoprotein; Metatartaric acid; Phenolic compounds; Tartaric stability; White wine