V CMC-P: Carboxymethyl cellulose, inhibits tartrate precipitation – Cold stabilize without refrigeration!
For tartrate stabilization in wines without the requirement of cold stabilizing using extended periods of refrigeration or seeding. Carboxymethyl Celluloses have been used in the food industry for decades and have varying efficacies based on polymer characteristics. V CMC is selected for its particular polymeric structure inferring the most effective cold stability in wine. The nature of V CMC provides stability which is not degraded with temperature or time and will not lose efficacy over time. Due to the higher purity of this product it will remain in the wine following final filtration (0.45 micron). V CMC is best added after fining and clarification treatments and wine is protein stable, however the use of V CMC will not affect the assessment of protein stability as measured by Proteotest. It is recommended to use at least 24 hours prior to bottling.
Directions: Add to 40-50 parts cold or slightly warm water, stirring until completely dissolved. Add to the wine, mixing thoroughly. It is also possible to add directly to wine in a ratio of 1:50 parts. DO NOT EXCEED recommended dose levels. After addition to wine allow at least 48 hours before proceeding to filtration. Check filterability indices after treatment. Use rate is 5-10 g/hL.
NOTE: It is recommended to evaluate tartaric stability before the use of V CMC.