title: Rationale for Haze Formation after Carboxymethyl Cellulose (CMC) Addition to Red Wine.
abstract: The aim of this study was to identify the source of haze formation in red wine after the addition of carboxymethyl cellulose (CMC) and to characterize the dynamics of precipitation. Ninety commercial wines representing eight grape varieties were collected, tested with two commercial CMC products, and analyzed for susceptibility to haze formation. Seventy-four of these wines showed a precipitation within 14 days independent of the CMC product used. The precipitates of four representative samples were further analyzed for elemental composition (CHNS analysis) and solubility under different conditions to determine the nature of the solids. All of the precipitates were composed of approximately 50% proteins and 50% CMC and polyphenols. It was determined that the interactions between CMC and bovine serum albumin are pH dependent in wine-like model solution. Furthermore, it was found that the color loss associated with CMC additions required the presence of proteins and cannot be observed with CMC and anthocyanins alone.
authors: Fermentation Sciences, Appalachian State University , 730 Rivers Street, Boone, North Carolina 28608, United States.
authors: Stephan
authors: S
authors: Sommer
authors: Institute for Viticulture and Enology , Breitenweg 71, 67435 Neustadt/Weinstraße, Germany.
authors: Christian
authors: C
authors: Dickescheid
authors: Viticulture and Enology Program, Wine Science Center, Washington State University , Richland, Washington 99354, United States.
authors: James F
authors: JF
authors: Harbertson
authors: Institute for Viticulture and Enology , Breitenweg 71, 67435 Neustadt/Weinstraße, Germany.
authors: Ulrich
authors: U
authors: Fischer
authors: Fermentation Sciences, Appalachian State University , 730 Rivers Street, Boone, North Carolina 28608, United States.
authors: Seth D
authors: SD
authors: Cohen
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry*; D011232:Chemical Precipitation; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis; D059808:Polyphenols / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D059808:Polyphenols; D012710:Serum Albumin, Bovine; D002266:Carboxymethylcellulose Sodium
keywords: carboxymethyl cellulose; haze; proteins; red wine; stabilization