A PROCEDURE TO AVOID THE FORMATION OF TARTARO IN WINES, SPARKLING WINES AND GRAPE JUICES

摘要

In known processes for preventing the formation of tartrate in wines, sparkling wines, grape juices or comparable beverages, for example polysaccharides or polysaccharide derivatives are added to the liquids to be treated. The polysaccharide derivative used according to the invention is a water-soluble carboxyalkyl ether (e.g. NaCMC) of cellulose or starch or of one of its water-soluble salts, which results in good tartrate stabilisation even over lengthy storage periods.