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74 practical winery & vineyard February 2015 w i n e m a k i n g The reduction in cellar labor, water, maintenance along with no capital in- vestment to begin CMC implementation — adds to the economic benefits. With non-subtractive methods like CMC there are no lees to recover wine from, which yields financial gains. Environmental benefits begin with energy and water savings and add up to a reduction in waste processing and a reduced carbon footprint in the winery. CMC is easy to use and efficient; a small dose provides long-term stabil- ity while putting process control in the hands of the winemaker with a predict- able timeline for application and effec- tiveness and minimal laboratory testing. CMC liquid products are formulated for easy addition to wine and could be read- ily automated to further improve cellar logistics while eliminating time and la- bor-intensive tartrate removal from stabi- lization tanks. Predictable control allows for align- ment with cellar logistics and bottling demands. Maintaining wine chemistry and acid balance leads to organoleptic preference for wines treated with CMC compared to other KHT stabilization methods. Thanks to the early adopters in the U.S. wine industry, the rapid movement through the regulatory system in the U.S. has poised both CMC and mannoprotein on the verge of final approval from TTB, allowing the U.S. to join the other major wine-producing regions in the world in adoption of these new paradigm chang- ing non-subtractive KHT stabilization technologies. PWV Bibliography 1. Berg, H.W. and R.M. Keefer. 1958 "Analytical determination of tartrate stability in wine 1. Potassium bitartrate." Am. J. Enol. & Vit. Vol. 9. 2. Berg, H.W. and M. Akyoshi. 1971 "The utility of potassium bitartrate concentration product values in wine processing." Am. J. Enol. & Vit. Vol. 22, No. 3. 3. Bosso, A., et al. 2010 "The use of carboxy- methylcellulose for the tartaric stabilization of white wines, in comparison with other enological additives." Vitis, Vol. 49, No. 2. 4. Boyer, P., et al. 2010 "CMC: a new potassium bitartrate stabilization tool." Australian & New Zealand Grapegrower & Winemaker, Issue 558, July. 5. Dubourdieu, D. and V. Moine. 2000 "Biological substance for the physic-chemical stabilization of wines." U.S. Patent No. 6,139,891, Oct. 31. 6. Pilone, B.F. and H.W. Berg. 1965 "Some fac- tors affecting tartrate stability in wine." Am. J. Enol. & Vit. Vol. 16. 7. Rhein, O. and F. Neradt. 1979 "Tartrate stabilization by the contact process. Am. J. Enol. & Vit. Vol. 30, No. 4. 8. Palma, M. and C. Barroso. 2004 "Acid-Base and Precipitation Equilibria in Wine." J. of Chem. Edu., Vol. 81, No. 1. 9. Salagoity, M-H., et al. 2011 "Quantification Method and Organoleptic Impact of Added Carboxymethyl Cellulose to Dry White Wine." Anal. Methods, Vol. 3. 10. Fok, S. 2008 "PG&E Studies Electrodialysis for Cold Stability." Practical Winery & Vineyard, Sept./Oct. 11. Howe, P. 2013 "Cold Stability of Wine: Potassium Bitartrate, Calcium Tartrate." Practical Winery & Vineyard, Winter. 12. Boulton, R., et al. 1996 Principles and Practices of Winemaking, New York: Chapman and Hall. 13. Howe, P. 2013 "Cold Stability of Wine: Understanding and Evaluating Cellar and Laboratory Methods." Practical Winery & Vineyard, April. 14. Du Toit, W.J. et al. 2013 "Short- and long-term efficiency of carboxymethylcel- lulose (CMC) to prevent crystal formation in South African wine" Food Additives and Contaminants: Part A—Chemistry, Analysis, Control, Exposure and Risk Assessment 29(9). 15. Bentor, Y. Chemical Element.com— Potassium, Hydrogen. Dec. 5, 2013 chemi- calelements.com/elements/k.html. 3435 Ocean Park Blvd, #107-511 ~ 10 rue François Appert – BP 90095 21703 Nuits Saint Georges Cedex France Figure 7b. the bar graph shows winemaker preference for carboxymethyl cellulose- treated wines. Figure 7a. spider graphs representing two different white wine blends illustrate chemical changes incurred by traditional cold stabilization, electrodialysis and carboxymethyl cellulose treatment. Alcohol 1 0.9 0.8 0.7 0.6 0.5 2011 Chenin Blanc—Chardonnay 2011 Sauvignon Blanc—Chardonnay Alcohol 1 0.9 0.8 0.7 0.6 0.5 Total SO 2 asp pH TA TA Free SO 2 asp Free SO 2 asp Total SO 2 asp