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Technical Note

Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine

1
Wine Division, Plumpton College, Ditchling Road, Plumpton (East Sussex) BN7 3AE, UK
2
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro (PD), Italy
*
Author to whom correspondence should be addressed.
Received: 8 January 2018 / Revised: 16 March 2018 / Accepted: 28 March 2018 / Published: 1 April 2018
(This article belongs to the Special Issue Beverages Additives)
Carboxymethyl cellulose (CMC) is used in winemaking to prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming. These deposits are particularly detrimental when occurring in bottle-fermented sparkling wine ahead of disgorging or in the finished product as they can cause gushing of the wine when bottles are opened. Despite CMC being used by several sparkling winemaking producers both on the base wine and after disgorging, its effect on the behavior of foam, a key indicator of sparkling wine quality, has not been systematically tested. In this work the effect on wine composition and foam attributes of CMC additions to an English sparkling wine at the dosage stage was assessed. Results showed that CMC did not cause major changes on wine parameters, with the exception of wine viscosity, and did not result in major modification of the foamability of a wine, especially when analyzed in real serving conditions. These results suggest that, at least for the wine analyzed in this work, CMC could be added at the dosage stage without compromising its foam quality attributes. View Full-Text
Keywords: sparkling wine; foam; dosage; carboxymethyl cellulose (CMC); viscosity sparkling wine; foam; dosage; carboxymethyl cellulose (CMC); viscosity
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MDPI and ACS Style

Crumpton, M.; Atkinson, A.; Marangon, M. Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine. Beverages 2018, 4, 27. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4020027

AMA Style

Crumpton M, Atkinson A, Marangon M. Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine. Beverages. 2018; 4(2):27. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4020027

Chicago/Turabian Style

Crumpton, Mark, Andrew Atkinson, and Matteo Marangon. 2018. "Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine" Beverages 4, no. 2: 27. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4020027

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