Karmelosa DC

Other characteristics

Brand

Karmelosa

End Uses

Wine

Functions

Stabilizer

Ingredient Name

Carboxymethyl Cellulose

Labeling Claims

Non-GMO

Dosage

From 5 to 10 g/hL (maximum dosage), according to the wine instability degree.

Markets

Food & Nutrition

Storage

Keep the product in its whole package in a cool place, away from moisture.

PACKAGING

25 kg bags.

Ingredient

Carboxymethyl Cellulose

Technology

Food Ingredients

Packaging Type

Bags

HIGHLIGHTS

Carboxymethyl cellulose (CMC) is used for wine tartrate stabilization; it blocks potassium tartrate formation and growth. There are many types of CMC available on the market, that vary in chemical characteristics and hence applications; and are traditionally used in agri-food, pharmaceutical and industrial sectors. After numerous trials within the Dal Cin laboratories, the best results were found with Karmelosa. It is a carboxymethyl cellulose characterized by an optimal substitution (frequency of carboxymethylic groups) and polymerization degree (glucose units) for stabilization efficacy and for ease of use (low viscosity, correlated with the polymerization degree). Karmelosa is available in powder (Karmelosa DC) and liquid form (Karmelosa L)

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Food Additive Number

E 466, INS 466

Use Instructions

Karmelosa DC is used on clarified wines that are clear and ready for final filtration. The product must be dissolved in water at a maximum concentration of 1:20. Using hot water (50-60 °C) and stirring constantly accelerates product dissolution; for best results it is advisable to set aside the solution overnight.. The granules must be completely dissolved and the solution must be perfectly clear; it is then added to a quantity of the wine to be treated, ensuring perfect homogenization. Finally it is added to the total mass, making sure to pump-over to have complete homogenization.

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Food Ingredients Functions

Stabilizer

Food and Nutrition Applications

Wine

Classifications and Declarations

Compliance with regulations; EU Reg. 2019/934 - Codex OIV (oenology); EU Reg. 231/2012 (food additive); Limitations of use; Max 10 g/hl; Other statements; This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)

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