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Kyocell: a cellulose gum to prevent tartaric precipitation

A new oenological practice has been adopted in Europe since 2012: the use of cellulose gums for tartrate stabilization in still and sparkling wines.

These gums act as protective colloids as they prevent the formation and inhibit the growth of tartaric acid microcrystals.

On his own initiative, R&J Oenology received Health Canada’s approval to use Carboxymethylcellulose (CMC) in wine as well as the exclusive commercialization of Kyocell, the Oenofrance’s top-quality CMC product.

Our supplier Oenofrance has selected a cellulose gum with specifications suited to oenology. Indeed, these gums belong to a vast and heterogeneous family, and those effective in oenology have very specific characteristics defined by the International Organisation of Vine and Wine (OIV). The raw material selected by Oenofrance meets these criteria and has proven its effectiveness in various tests.

 

For the Kyocell technical data sheet, click here

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