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

Mark Crumpton,Andrew Atkinson,Matteo Marangon

doi:10.3390/beverages4020027

Mark Crumpton, Andrew Atkinson + Show 1 more

Open Access

https://doi.org/10.3390/beverages4020027

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Journal: Beverages	Publication Date: Apr 1, 2018
Citations: 2	License type: CC BY 4.0

Affiliation: East Sussex County Council, University of Padua

Abstract

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.

Highlights

IntroductionThe traditional method of production of sparkling wines requires that still wines (referred to as base wines) are produced and stabilized before being bottled in presence of sugar and yeast (tirage solution) to induce a second alcoholic fermentation that leads to the carbonation of the product
The traditional method of production of sparkling wines requires that still wines are produced and stabilized before being bottled in presence of sugar and yeast to induce a second alcoholic fermentation that leads to the carbonation of the product
Investigation on one bottle-fermented English sparkling wine clearly showed that Carboxymethyl cellulose (CMC) additions at rates within the legal limit of 100 mg/L did not cause major changes in wine parameters, with the exception of wine viscosity (Table 1)

Summary

Introduction

The traditional method of production of sparkling wines requires that still wines (referred to as base wines) are produced and stabilized before being bottled in presence of sugar and yeast (tirage solution) to induce a second alcoholic fermentation that leads to the carbonation of the product. Consumers of sparkling wines generally relate the quality of the wine with the appearance of the foam produced in the glass upon pouring. Among sparkling wines produced with different methods, the bottle-fermented ones are those generally considered as having foam of higher quality [6], a fact attributable to the release of foam active compounds as a result of the yeast autolysis during bottle ageing [1,3,5,7].

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