Everything you need to know about carboxymethylcellulose or CMC (E466)

dans le vin

A molecule derived from cellulose, a natural component of plants, CMC helps to improve the clarity of white, rosé and sparkling wines.

Carboxyméthylcellulose, CMC, gomme de cellulose, ou encore E466 : tous ces noms désignent la même molécule, dérivée de la cellulose. Cette composante naturelle des plantes joue un rôle décisif dans la stabilisation tartrique d’un vin blanc, rosé ou effervescent. Autrement dit, ajoutée avant la mise en bouteille par le vigneron, elle préserve la limpidité de la robe de ces vins. Pour vous permettre d’en apprendre plus sur ce stabilisant, nous répondons dans cet article à vos questions les plus fréquentes sur la CMC et le vin !

What is cellulose gum, or carboxymethylcellulose?

First of all, let’s define CMC. Carboxymethylcellulose (CMC) is a molecule derived from cellulose, which is why it is also known as “cellulose gum”. This molecule is a natural component of plant cell walls.

What is the role of CMC in oenology?

Carboxymethylcellulose is an oenological product used by winemakers to stabilise wine. As such, it belongs to the “stabiliser” family, alongside gum arabic (E414), metatartaric acid (E353), yeast mannoproteins (INS455), potassium polyaspartate (E456) and fumaric acid (E297).

More specifically, CMC is a winemaking aid that helps to maintain a wine’s clarity by preventing the formation of tartaric crystals (the scientific term for which is “potassium bitartrate”). If they do appear, they create a deposit in the wine which can be a hindrance to assessing its appearance. And of course, visual assessment is the crucial first stage in the delightful experience of wine tasting!

What types of wine can CMC be used in?

You won’t find carboxymethylcellulose mentioned on just any wine bottle label. Why? Because CMC is not used in the composition of red wines. The reason is simple: because of their high tannin content, these wines already have a major asset when it comes to stabilising their colour.

On the other hand, CMC can be used in the composition of white, rosé and sparkling wines (such as champagnes or crémants). It is really important to stabilise these wines, which naturally contain few or no tannins, and are therefore more vulnerable to the precipitation of certain particles.

How does carboxymethylcellulose stabilise wine?

As used in oenology, CMC works in a way that is relatively easy to understand: the molecule attaches itself directly to tartaric crystals. It prevents these crystals from aggregating and growing, thus preventing their visible precipitation on the bottom or sides of the bottle. Of course, cellulose gum does not alter a wine’s flavours or aromas!

How is CMC used in winemaking?

This wine ingredient is added by the winemaker or the winery teams at the very end of the production process, just before bottling.

Beyond the world of wine, what foods contain CMC?

As well as wine, cellulose gum is an ingredient in other types of beverage. In the food sector, this chemical compound is also included in many recipes for sauces, soups, creams, desserts, baby purées and dairy products.

In the world of wine, CMC helps to give consumers the best possible experience, thanks to winemakers’ know-how, which enables them to add the perfect dose of this molecule. Yes, oenology is more than just a job, it is a true art combining science and experience!