ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 102
Cel Protocol
COLDSTAB CELColdStab
PROTOCOL
CARBONIC MACERATION PROTOCOL
This protocol represents a summary of best global practices for carbonic maceration. Please contact your
ATPGroup Enology Products Specialist for assistance adapting this protocol to your specific requirements.
Harvest
For optimal results, the grapes should be harvested before full ripeness, when they reach 20–22°Brix with
an acidity of 6.5 g/L. AromaGuard can be added directly to the fruit to prevent oxidation and enhance the
aromatic characteristics of the varietal.
Carboxymethyl Cellulose (CMC) – How does it work?
(CMC)
– How
it work?
CMCCarboxymethyl
prevents crystalsCellulose
from growing
through
thedoes
electrostatic
attraction between negatively charged
CMC prevents
crystals
from
growing
through
theof
electrostatic
attraction(KHT)
between
negatively
carboxymethyl
groups
and the
positive
surface
charge
potassium bitartrate
crystals.
The strength
charged
carboxymethyl
groups
and
the
positive
surface
charge
of
potassium
bitartrate
(KHT)
of the attraction is related to charge distribution on the surfaces, so different CMCs will have variable
crystals.
The
strength
of
the
attraction
is
related
to
charge
distribution
on
the
surfaces,
so
different
effectiveness.
CMCs will have variable effectiveness.
Wine
Treated
Cel
Wine
Treatedwith
with ColdStab
ColdStab Cel:
Production
1. Put a screen in the tank to separate the liquid from the whole clusters. This will prevent the wine from getting off-aromas.
2. The temperature in the tank should be approximately 59°F.
3. Create a starter layer of fermenting must with yeast and add it to the bottom of the tank before filling the tank with the whole clusters.
4. Add the whole clusters on top. This must be done gently to avoid breaking the skins and to eliminate broken or spoiled grapes. Close
the tank when full, leaving a vent for excess CO2. Saturate the tank with CO2 and check the temperature, ensuring it is not higher
than 68°F.
5. Seal the tank and maintain a temperature of approximately 73°F for the grapes and 65–68°F (if possible) for the fermenting layer to
obtain optimal varietal flavor.
6. Keep in tank for a minimum of 1–2 weeks. The fermenting layer typically finishes fermenting within 4–7 days. For an extended
carbonic maceration, add CO2 gas when the fermentation is slowing to compensate for escaping CO2.
Preparation of Fermentation Layer
• If you have tanks already in fermentation with 4%–6% alcohol, use that must, adding tartaric acid to lower the pH as close as
possible to 3.0.
• If you do not have must already in fermentation, crush a quantity of grapes equal to 5% of the mass to be treated. (For example,
crush 100 lbs per 1 ton of grapes.) The pH should be as close as possible to 3.0; if needed, add tartaric and malic acids to lower
it. If the pH is less than 3.4, reduce the dose of SO2 by 50%; if it is above 3.4, use the normal dose of SO2. Prepare the yeast for the
inoculation, using 25 g/hL of selected yeast with nutrient.
Racking and Fermentation
Rack directly to the press, and ferment at a temperature of 59°F using typical white fermentation protocols.
Add 100 g/hL (8.34 lb/1000 gal) of tartaric acid and 60 g/hL (5 lb/1000 gal) of malic acid to the must, then add
the yeast in fermentation and nutrient. Allow it to ferment at 59°F with overpressure. At the end of fermentation,
lower the temperature to 43°F and decant, maintaining the temperature at 43°F.
Note
The TTB limits acid adjustments to a final maximum adjusted concentration of 9 g/L (0.9 g/100 mL) titratable
acidity (as tartaric acid equivalents) in most cases. See 27 C.F.R. 24.182.
ColdStab
Cel
Viscosity
mPas
Viscosity
cP
60
50
pH
Dry matter
%
Tartrate
stability
( ) S
7
20.95
5
(
Filterability 10 g/hL
0.45 µm
IF
IFM
CONTROL) ( CONTROL)
-4
-6
Protein Stability:
Because some CMCs, especially the longer chain polymers, can crosslink with proteins in wine to
Protein
Stability
form a haze, it is essential, to ensure wines are protein-stable before any CMC additions. CMCs
Because
some
CMCs,
theany
longer
polymers,
proteins
in wine to
form a haze,
orcrosslink
gasses).with
All fining,
blending,
acid
should
be the
finalespecially
addition to
winechain
(aside
from SOcan
2
it is essential
to
ensure
wines
are
protein-stable
before
any
CMC
additions.
CMCs
should
be
the
final
addition
adjustments, concentrate additions, etc. must be made before CMC treatment and the wine must
to any
SO2 or matter.
gasses).Additional
All fining, blending,
adjustments,
concentrate additions,
bewine
free (aside
of anyfrom
particulate
care mustacid
be taken
with lysozyme-treated
wines, etc.
as must
be made
before
CMC
treatment
and
the
wine
must
be
free
of
any
particulate
matter.
Additional
care
must
be
lysozyme is a protein and can generate a haze if present.
taken with lysozyme-treated wines, as lysozyme is a protein and can generate a haze if present.
ColdStab Cel, however, has very low reactivity with protein and color compounds, so it won’t cause
color or
protein
precipitation
or hazing
in the
wines.
Because of its
chain color or
ColdStab
Cel,
however,
has very low
reactivity
withmajority
protein of
and
color compounds,
so medium
it won’t cause
composition
and
low
viscosity,
ColdStab
Cel
makes
wine
both
tartrate-stable
and
microfilterable
protein precipitation or hazing in the majority of wines. Because of its medium chain composition and low
with minimal
interaction
with
color
ortartrate-stable
proteins.
viscosity,
ColdStab
Cel makes
wine
both
and microfilterable with minimal interaction with color
or proteins.
Dosage:
A combination of LGA (LGA 20 or LGA 30) with ColdStab Cel creates a synergistic reaction. Carry
Dosage
out lab trials to determine the right dosage of ColdStab Cel for tartaric stability, e.g. 100 g/hL (8.32
lb/1000 gal).
To create
beforeCel
ColdStab
Cel
in the following
ratio:
A combination
of LGA
(LGA this
20 orsynergy,
LGA 30)add
withLGA
ColdStab
creates a
synergistic
reaction.
Carry out lab
30%
LGA—70%
ColdStab
Cel
(43
g/hL
of
LGA
+
100
g/hL
of
ColdStab
Cel).
trials to determine the right dosage of ColdStab Cel for tartaric stability, e.g. 100 g/hL (8.32 lb/1000 gal). To
create this synergy, add LGA before ColdStab Cel in the following ratio:
wines with
higher innate
dose of ColdStab
Cel is reduced, the ratio
30%For
LGA—70%
ColdStab
Cel (43stability
g/hL ofwhere
LGA +the
100required
g/hL of ColdStab
Cel).
of LGA can be increased to 50% LGA—50% ColdStab Cel (50 g/hL LGA 30 + 50 g/hL ColdStab
Cel). Dissolve ColdStab Cel separately 1:10 in wine. Add the LGA (LGA 20 or LGA 30) to the
For wines
higher
innate
stability
where
the required
of ColdStab
is reduced,dissolved,
the ratio offollow
LGA
sourcewith
wine
per the
LGA
addition
protocol.
When dose
the ColdStab
CelCel
is completely
can be
to 50%
LGA—50%
Cel (50
g/hL
LGA
+ 50 g/hL ColdStab Cel). Dissolve
theincreased
LGA addition
to the
tank withColdStab
the ColdStab
Cel
and
mix30
thoroughly.
ColdStab Cel separately 1:10 in wine. Add the LGA (LGA 20 or LGA 30) to the source wine per the LGA
addition
protocol.
When
the ColdStab
is completely
dissolved,
addition
to the tank with
Bench
trials are
recommended
toCel
ensure
appropriate
additionfollow
ratesthe
andLGA
product
suitability.
the ColdStab Cel and mix thoroughly.
1230 Shiloh Road, Windsor, CA 95492
2 Madison Ave, Larchmont, NY 10538
Tel: 1 (707) 836-6840
www.ATPGroup.com
BenchThe
trials
are recommended to ensure appropriate addition rates and product suitability.
information contained in this document is correct to the best of our knowledge as of the revision date. However, no warranties or guarantees are expressed or implied by this document.
For more information contact your ATPGroup Enology Products Specialist or visit www.ATPGroup.com
Rev. 2.0
Updated 8/23/19
PROTOCOLS
102
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