Step 1 of 3 33% Publications*Select any of these publications to request a copy from the library Asproudi, A., Guaita, M., Panero, L., Motta, S., Petrozziello, M., Bosso, A. 2015. Effect of potassium polyaspartate on the tartaric stability of white and red wines as a function of their physicochemical composition. 10th International Symposium of Enology of Bordeaux (Oeno 2015), Bordeaux, France. (A 15551) Full text available online Bosso, A., Motta, S., Panero, L., Petrozziello, M., Asproudi, A., Lopez, R., Guaita, M. 2020. Use of polyaspartates for the tartaric stabilisation of white and red wines and side effects on wine characteristics OENO One. 54(1): 15-26. (TR 245.06) Full text available online Bosso, A., Panero, L., Petrozziello, M., Sollazzo, M., Asproudi, A., Motta, S., Guaita, M. 2015. Use of polyaspartate as inhibitor of tartaric precipitations in wines. Food Chem. 185: 1-6. (A 14025) Bowyer, P.K. 2009. Technical update: Mannostab-for potassium bitartrate stabilisation. Aust. N.Z. Grapegrower Winemaker (550): 105-106. (H 7747) Coulter, A. 2016. Ask the AWRI: KHT deposits and cold stability. Aust. N.Z. Grapegrower Winemaker (629): 76. Full text available online Food Standards Australia New Zealand. 2019. Australia New Zealand Food Standards Code – Standard 4.5.1 – Wine production requirements. Full text available online Gerbaud, V., Gabas, N., Blouin, J., Crachereau, J.C. 2010. Study of wine tartaric salt stabilization by addition of carboxymethylcellulose (CMC): Comparison with the « protective colloïds » effect. J. Int. Sci. Vigne Vin. 44(3): 135-150. (TR 192.02) Full text available online Geveke, B.J., Runnebaum, R.C. 2020. The Future of Potassium Bitartrate Stabilization: Minimizing Energy, Wine Loss, and Treatment Time. Catalyst: Discovery into Practice 4(2): 98-106. (TR 259.30) Guise, R., Filipe-Ribeiro, L., Nascimento, D., Gessa, O., Nunes, F.M., Cosme, F. 2014. Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization. Food Chem. 156: 250–257. (A 13872) Laffort. 2020. Mannostab® Natural Stability of Wines. Full text available online Lankhorst, P.P., Voogt, B., Tuinier, R., Lefol, B., Pellerin, P., Virone, C. 2017. Prevention of tartrate crystallization in wine by hydrocolloids: the mechanism studied by dynamic light scattering. J. Agric. Food Chem. 65(40): 8923−8929. (TR 233.23) Leske, P.A., Bruer, N.G.C., Coulter, A.D. 1996. Potassium tartrate—how stable is stable? Stockley, C.S., Sas, A.N., Johnstone, R.S., Lee, T.H. (eds) Proceedings of the ninth Australian wine industry technical conference, 16–19 July 1995, Adelaide, SA. Adelaide, SA: Winetitles: 39–45. (s503) Marchal, R., Jeandet, P. 2009. Use of enological additives for colloid and tartrate salt stabilization in white wines and for improvement of sparkling wine foaming properties. Moreno-Arribas, M.V., Polo, C. Wine chemistry and biochemistry. Springer, New York, USA: 127−158. (H 16248) Moine-Ledoux, V., Dubourdieu, D. 1999. An invertase fragment responsible for improving the protein stability of dry white wines. J. Sci. Food Agric. 79: 537–543. (TR 121.31) Moine-Ledoux, V., Dubourdieu, D. 2002. Une mannoprotéine à ancre GPI responsable de la stabilisation tartrique des vins. Derniers développements industriels. Rev. Fr. Oenol. (193): 32-35. Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (eds.) 2006. Handbook of Enology, Volume 2: The Chemistry of Wine-Stabilization and Treatments. John Wiley & Sons: 42. (H 19203) Australian grapegrowers and winemakers can access the eBook here. Salagoïty, M., Guyon, F., René, L., Gaillard, L., Lagrèze, C., Domec, A,. Baudouin, M., Médina, B. 2011. Quantification method and organoleptic impact of added carboxymethyl cellulose to dry white wine. Analyt. Meth. 3(2): 380−384. (A 12844) Salamone, P., Oberholster, A. 2015. Carboxymethyl Cellulose — CMC: Non-subtractive approach to potassium tartrate stabilization. Wines Vines. 2: 67–74. (TR 216.11) Scrimgeour, N., Almond, T., Wilkes, E. 2020. Is KPA the magic bullet for tartrate instability in wines? Aust. N.Z. Grapegrower Winemaker (675): 68-70. (s2147) Su, J. F., Huang, Z., Yuan, X. Y., Wang, X. Y., Li, M. 2010. Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions. Carbohydr. Polym. 79(1): 145−153. Wilkes, E., Tran, E., Scrimgeour, N. 2012. CMCs, busting the myths! (and adding some new ones). Petrie, P.R. (ed.) Efficiency and Sustainability in the Winery: proceedings of a seminar, 21-22 November 2012, Adelaide, South Australia. Adelaide, SA: Australian Society of Viticulture and Oenology Inc.: 1–4. (s1948) Wine Australia. 2023. Wine Australia Licensing and Compliance Guide. 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