Cellulose
Cellulose stabilises wine by inhibiting tartrate crystal formation and subsequent precipitation, which can cause cloudiness and sediment formation rendering wine undesirable to drink.
Microcrystalline cellulose is purified cellulose and is partially depolymerised. It comes from the treatment of alpha-cellulose mineral acids from plant fibres. Its molecular weight is approximately 36 000. Microcrystalline cellulose plays an important role in “supporting” very clarified fermentation as it increases the fermentability of the juices.
Cellulose is found in microcrystalline powder form. white. odourless and tasteless. It is almost insoluble in water. acetone. ethanol. toluene. diluted acids and in 50 g/l sodium hydroxide solutions. For further substance information, please see the International Oenological Codex.
Synonym(s): Cellulose gel
CAS Number: 9004-34-6
E Number: 460
INS Number: 460
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Filtration/Clarification Microcrystalline Cellulose: processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not provided
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant 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, Cellulose is used:
Microcrystalline cellulose is purified cellulose and is partially depolymerised. It comes from the treatment of alpha-cellulose mineral acids from plant fibres. Its molecular weight is approximately 36 000 Microcrystalline cellulose plays an important role in “supporting” very clarified fermentation as it increases the fermentability of the juices.
Usage in Winemaking:
Cellulose stabilises wine by inhibiting tartrate crystal formation and subsequent precipitation, which can cause cloudiness and sediment formation rendering wine undesirable to drink. The cellulose used in winemaking is typically derived from wood and intended to be used as an additional tool rather than as a replacement for existing tartrate crystal control.
See FIVS technical papers for more information - click here.
