Mechanism of Carboxymethyl Cellulose (CMC) in Wine

Carboxymethyl cellulose (CMC) is a water-soluble polymer derived from cellulose that is commonly used in the food industry as a thickener, stabilizer, and emulsifier. In the wine industry, CMC is used to improve the quality and stability of wine. CMC is used primarily to stabilize wine, prevent sedimentation and haze formation, and improve the mouthfeel and texture of the wine. In this article, we will discuss the mechanism of CMC in wine.

Stabilization of Wine

The primary function of CMC in wine is to stabilize the wine and prevent sedimentation and haze formation. Wine is a complex mixture of organic compounds, including phenolic compounds, proteins, polysaccharides, and minerals. These compounds can interact with each other and form aggregates, leading to sedimentation and haze formation. CMC can stabilize wine by forming a protective layer around these compounds, preventing them from interacting with each other and forming aggregates. This is achieved through the interaction between the negatively charged carboxyl groups of CMC and the positively charged ions in wine.

Prevention of Sedimentation

CMC can also prevent sedimentation in wine by increasing the viscosity of the wine. Sedimentation occurs when the heavier particles in the wine settle to the bottom due to gravity. By increasing the viscosity of the wine, CMC can slow down the settling rate of these particles, preventing sedimentation. This is achieved through the thickening properties of CMC, which increase the viscosity of the wine and create a more stable environment for the particles.

Prevention of Haze Formation

CMC can also prevent haze formation in wine by binding to and removing proteins and other unstable compounds that can cause haze formation. Haze formation occurs when the unstable compounds in the wine come together and form aggregates, resulting in a cloudy appearance. CMC can prevent haze formation by binding to these unstable compounds and preventing them from forming aggregates. This is achieved through the electrostatic attraction between the negatively charged carboxyl groups of CMC and the positively charged amino acids in proteins.

Improvement of Mouthfeel and Texture

In addition to stabilizing the wine, CMC can also improve the mouthfeel and texture of the wine. CMC has a high molecular weight and a high degree of substitution, which results in a viscous and gel-like texture. This texture can improve the mouthfeel of the wine and create a smoother and more velvety texture. The addition of CMC can also improve the body and viscosity of the wine, resulting in a fuller and richer mouthfeel.

Dosage

The dosage of CMC in wine is an important factor to consider, as excessive amounts of CMC can result in negative effects on the sensory properties of the wine. The optimal dosage of CMC in wine depends on various factors, including the type of wine, the quality of the wine, and the desired sensory properties. In general, the concentration of CMC in wine ranges from 10 to 100 mg/L, with higher concentrations used for red wine and lower concentrations used for white wine.

Conclusion

In summary, CMC is a valuable tool for improving the quality and stability of wine. CMC can stabilize wine, prevent sedimentation and haze formation, and improve the mouthfeel and texture of the wine. The mechanism of CMC in wine is based on its ability to form a protective layer around unstable compounds, increase the viscosity of the wine, and remove unstable compounds that can cause haze formation. The optimal dosage of CMC in wine depends on various factors, and should be carefully controlled to avoid negative effects on the sensory properties of the wine. The use of CMC in the wine industry has become increasingly popular due to its effectiveness and ease of use.