Carboxymethylcellulose (Gum and Sodium Salts)
Substance Overview Carboxymethylcellulose (CMC) is a crystallisation inhibitor used to infer cold stability on wines. Recognised by the OIV, Carboxymethylcellulose is permitted for use in grape wine in over 45 countries worldwide.
Carboxymethylcellulose (cellulose gum) for oenological use is prepared exclusively from wood by treatment with alkali and monochloroacetic acid or its sodium salt. Carboxymethylcellulose inhibits tartaric precipitation through a “protective colloid” effect. A limited dose is used.
Granular or fibrous powder, blank or slightly yellowish or greyish, slightly hygroscopic, odourless and tasteless. This may be proposed in the form of a concentrate for solution in wine prior to use. Solutions must contain at least 3,5 % carboxymethylcellulose. For further substance information, please see the International Oenological Codex.
Synonym(s): Carmellose, Cellulose gum, CMC
CAS Number: 9004-32-4
E Number: 466
INS Number: 466
International Organisations
Codex Alimentarius
-Classification, Food Category, Functional Class and Recommended Usage are not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Stabiliser Sodium Carboxymethylcellulose: additive Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) The dose of cellulose gums used must be under 100 mg/L
FIVS
Classification Category 4 – Not naturally occuring in grapes and treatment residual in wine Recommended Usage Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
As outlined in the OIV’s International Code of Oenological Practices, Carboxymethylcellulose is used:
For oenological use is prepared exclusively from wood by treatment with alkali and monochloroacetic acid or its sodium salt. Carboxymethylcellulose inhibits tartaric precipitation through a “protective colloid” effect. A limited dose is used.
Usage in Winemaking:
Carboxymethylcellulose (CMC) can be used in the cold stabilisation of wine by inhibiting tartrate crystal formation and subsequent precipitation, which can cause cloudiness and sediment formation rendering wine undesirable to drink. CMC is intended to be used as an additional tool rather than as a replacement for existing tartrate crystal control. The maximum concentration of CMC expected to be used in wine is 100 mg/L.
See FIVS technical papers for more information - click here.
