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Compound Could Eliminate the Need for Cold Stabilization in Winemaking

This review explains the process and presents the results of lab studies.
May 2012 Issue of Wine Business Monthly
Imagine that wineries no longer needed cold to stabilize their wines. Recently, the European agency that regulates wine additions (Office International du Vin, OIV) approved the use of carboxymethyl cellulose (CMC) to prevent tartrate precipitation in wine bottles. The drastic implication is that this compound could literally eliminate the need for cold stabilization in winemaking. The current article, published in 2010 in the Journal International de Sciences de la Vigne et du Vins, 44:231-24...
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