Action Mechanism ntawm CMC hauv Wine

Sodium carboxymethyl cellulose (CMC) yog ib qho tshuaj ntxiv uas siv hauv kev lag luam cawv los txhim kho cawv zoo thiab ruaj khov. Lub hom phiaj tseem ceeb ntawm kev ua ntawm CMC hauv cawv yog nws lub peev xwm los ua tus stabilizer thiab tiv thaiv cov nag lossis daus ntawm cov khoom uas raug tshem tawm hauv cov cawv.

Thaum ntxiv rau cawv, CMC tsim cov txheej txheem tsis zoo ntawm cov khoom raug tshem tawm xws li cov poov xab, kab mob, thiab cov kua txiv hmab txiv ntoo. Cov txheej no tiv thaiv lwm cov khoom sib xws, tiv thaiv lawv los ntawm kev sib sau ua ke thiab tsim cov aggregates loj dua uas tuaj yeem ua rau huab cua thiab sedimentation hauv cawv.

Ntxiv rau nws cov nyhuv stabilizing, CMC kuj tuaj yeem txhim kho lub qhov ncauj thiab kev ntxhib los mos ntawm caw. CMC muaj qhov hnyav molecular thiab muaj zog tuav dej, uas tuaj yeem ua rau kom muaj viscosity thiab lub cev ntawm cawv. Qhov no tuaj yeem txhim kho qhov ncauj qhov ntswg thiab muab cov cawv txiv hmab zoo nkauj zoo nkauj.

CMC kuj tuaj yeem siv los txo qis astringency thiab iab hauv cawv. Cov txheej txheem tsis zoo uas tsim los ntawm CMC tuaj yeem khi nrog polyphenols hauv cawv, uas yog lub luag haujlwm rau astringency thiab iab. Qhov kev khi no tuaj yeem txo qhov kev nkag siab ntawm cov flavors thiab txhim kho tag nrho saj thiab sib npaug ntawm cov cawv.

Zuag qhia tag nrho, kev ua haujlwm ntawm CMC hauv cawv yog qhov nyuaj thiab muaj ntau yam, tab sis feem ntau nws muaj peev xwm los tswj cov khoom uas raug tshem tawm, txhim kho qhov ncauj, thiab txo qis astringency thiab iab.