Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability

Abstract

In this work, the effect of carboxymethylcellulose structural features on the efficiency to prevent potassium hydrogen tartrate precipitation in red wines and on the phenolic composition, chromatic characteristics and colouring matter stability was studied. The degree of substitution of carboxymethylcellulose was important for its efficiency in highly unstable wines. Application of carboxymethylcellulose doesn't result in a significant change in the phenolic, monomeric anthocyanin composition, colour intensity, and chromatic characteristics of red wines. Sensory analysis also showed that carboxymethylcellulose doesn't have a significant impact on wine sensory attributes. Carboxymethylcellulose doesn't decrease the colouring matter stability. The use of turbidity for evaluating the colouring matter stability of wines has severe drawbacks as the turbidity value measured might not be related to the amount of suspended material. Therefore, the application of carboxymethylcellulose in red wines is efficient in increasing tartaric stability without impacting on the phenolic composition, sensory characteristics, and colouring matter stability.

Keywords: Carboxymethylcellulose; Colouring matter stability; Degree of substitution; Phenolic compounds; Red wine; Tartaric stability.