Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization.

Highlights: [•] CMC structural features influence white wine tartaric stabilization. [•] Tartaric stabilization depends on CMC’s degree of substitution and wine matrix. [•] CMC do not change tartaric acid, potassium, calcium and sensory attributes. [•] CMC could be a good alternative to conventional white wine tartaric stabilization. [ABSTRACT FROM AUTHOR]