Carbox Stab 21 25 kg

CARBOX STAB 21

CARBOX STAB 21 is a soluble cellulosic polymer negatively charged with high complexing power toward potassium.
The carboxymethylcellulose is commonly used as a food additive (E 466) with functions of thickener and emulsion stabilizer.
With a unique technology in the field, CARBOX STAB 21, suffers a chemical treatment to improve its performance in wine and in particular:
- preserves the filterability index of wines;
- possesses a very strong power stabilizer against the potassium

The process of developing also allows the marketing of the product already in concentrated solution to 21% when other CMC non-specific for wine does not reach more than 3-5%. In this way, in addition to a sharp decrease in operating costs, it significantly reduces the supply of water in the wine.

TECHNOLOGICAL APPLICATION
Tartaric stabilization of still and sparkling wines.
Solution of 21% E466 (carboxymethylcellulose), E220 (sulphur dioxide) and demineralised water.
The appearance is of a clear, colorless solution, with the odor of sulfur dioxide.
CARBOX STAB 21 is an aqueous solution based on sodium carboxymethylcellulose with low viscosity and high degree of substitution, specific for winemaking applications and compliant with the Codex Enologique International.

DOSES AND METHOD OF USE
From 20 to 50 ml/hl (maximum legal dose permitted in the EU).
Dilute CARBOX STAB 21 in a 1:3 ratio with the wine to be treated, then slowly add the solution to the rest of the mass with pumping over or using a Venturi tube.
CARBOX STAB 21 must be used on protein-stable wines and clarified at least 48 hours before bottling.

PACKAGING: 5 and 25 kg cans.

STORAGE
Keep in a cold and dry place. Keep from freezing.