The Effect of Dicarboxymethyl Cellulose on the Prevention of Protein Haze Formation on White Wine

Wine clarity is a critical aspect in the commercialization of white wines. The formation wine haze can be attributed to aggregation and precipitation heat-unstable proteins. Bentonite fining commonly used method winemaking for protein removal, but it responsible loss volume quality. Dicarboxymethyl cellulose (DCMC) was developed as potential alternative bentonite. Water-insoluble DCMC prepared via catalyzed heterogeneous etherification using sodium chloromalonate potassium iodide. White trials were benchmarked with different dosages against A high-performance liquid chromatography optimized quantification. samples underwent heat stability tests evaluate turbidity before after fining. Results show that successfully reduced content turbidity. produced heat-stable wines higher than 0.25 g/L. innovative application sector shows due its ability stabilize while overcoming problems associated bentonite, such lees production wine, contributing more sustainable process.