CMC based New-Cel is a colloidal protector that wraps the tartrates crystal structure with a protective film and deforms them making their growth impossible.
It has been developed by AEB Group considering that the most effective wine stabilization occurs when the CMC polymer contains a ratio between the number of carboxylated groups and glucose units equal to 1.
This allows the ultimate efficacy in forming a chemical barrier between the crystals of potassium bi-tartrate, preventing their enlargement. CMC is negatively charged so it will bind molecules like proteins (and unstable color in reds). If the wine is perfectly protein/color stable there is no problem, but if is is borderline CMC will cause haze that needs to be filtered. It can be used in Sparkling wines by adding it a few days before the riddling agents or in the liqueur d’expédition at the dégorgement.
Dosage Rate & Usage Instructions
Directly dissolve the solution into the wine 48 hours before bottling or before any filtration stage. Wines must be brought at 16°C-64°F for 8 hours for CMC to dissolve. They must be protein stable and with turbidity <1ntu. In reds CMC may interact with unstable color making it precipitates. Stabilize the color with MOX, Arabinol, or chill the wine and filter it prior to CMC addition.