Celstab is a highly purified vegetal-origin cellulose polymer, with a low degree of polymerisation and viscosity. Its liquid (10% w/v) formula makes it easy to incorporate into wine.
Intended for wine stabilisation in relation to potassium bitartrate crystallisation.
Celstab is a highly purified cellulose gum. Its composition is uniform (only one peak of HPLC).
Inhibits microcrystal nucleation and growth phases (through disruption of surfaces responsible of the formation of crystals).
Celstab has a very high inhibitory power (by optimal degree of substitution), and allows stabilisation of highly tartaric-unstable wines.
Celstab is the liquid CMC the lowest SO2
Maximum legal dosage: 10 cL/hL
In the case of usage on red or rosé wines, there is a strong risk of CELSTAB® interaction with colouring matter that can lead to the formation of haze and/or a precipitate.On rosé wines, we recommend to systematically do a crystallisation test (6 days at -4°C) before us