Sodium carboxymethyl cellulose (CMC) is a common additive used in the wine industry to improve wine quality and stability. The primary mechanism of action of CMC in wine is its ability to act as a stabilizer and prevent the precipitation of suspended particles in the wine.
When added to wine, CMC forms a negatively charged coating on suspended particles such as yeast cells, bacteria, and grape solids. This coating repels other like-charged particles, preventing them from coming together and forming larger aggregates that can cause cloudiness and sedimentation in the wine.
In addition to its stabilizing effect, CMC can also improve the mouthfeel and texture of wine. CMC has a high molecular weight and a strong water-holding capacity, which can increase the viscosity and body of wine. This can improve the mouthfeel and give the wine a smoother texture.
CMC can also be used to reduce astringency and bitterness in wine. The negatively charged coating formed by CMC can bind with polyphenols in the wine, which are responsible for astringency and bitterness. This binding can reduce the perception of these flavors and improve the overall taste and balance of the wine.
Overall, the action mechanism of CMC in wine is complex and multifaceted, but primarily involves its ability to stabilize suspended particles, improve mouthfeel, and reduce astringency and bitterness.