瓶内二次発酵法によるスパークリングワイン製造におけるカルボキシメチルセルロースを用いた酒石安定化

抄録

In sparkling wine production by the in-bottle secondary fermentation method, it is very important that tartaric stabilization of wines is carried out strictly before secondary fermentation. In making Champagne, the cold treatment by holding it at −4℃ for 1 week has traditionally been carried out in order to stabilize the tartrate. However, because the cold treatment requires enormous energy costs, the use of various additives is being studied, and the usefulness of carboxymethyl cellulose（CMC）has been drawing attention as it has been used recently in the Champagne region. In this study, we investigated the usefulness of CMC for tartaric stabilization of wine made from ‘Koshu’. After cold treatment of the wine from ‘Koshu’ with CMC added, the formation of tartaric precipitation and changes in the components of wines were investigated. Following sparkling wine production, the tartaric stabilization of wine from ‘Koshu’ with CMC added was investigated. As a result, CMCs were found useful for tartaric stabilization of wine from ‘Koshu’ with acidity equal to or higher than the base wines of champagne for making sparkling wines.