The Australian government has approved winemakers use Sodium carboxymethylcellulose as a wine additive
The Australian government has approved winemakers use sodium carboxymethylcellulose as a wine additive. Food scientists have found that using low-dose carboxymethylcellulose can improve the stability and consistency of food and beverages. As far as wine is concerned, it can effectively avoid some chemical crystallization and opacity in white wine and sparkling wine. Wendell Lee from California believes that the additive dosage of sodium carboxymethylcellulose approved by the EU and Australian government won’t lead to diarrhea.
American has not approved the use of Sodium carboxymethylcellulose in the production of wine yet. However, when the Australian government has approved the use and reached an agreement, the use of sodium carboxymethylcellulose in imported wine is legal in America.
Roger Boulton, a professor from Viticulture and Wine-Making Institute at University of California, Davis said, “There’s nothing we can do or know about it. If it is imported and the use of additive is approved in other places, how could consumers know?” The EU and Australian government rule that the use of sodium carboxymethylcellulose cannot change the original taste and consistency of wine and should no harm to the human health.
The Australian government wrote in the approval, “It is technically reasonable to use CMC food grade additive to stabilize wine and sparkling wine, so both wine producers and consumers will be benefited”.
Also you may be interested in: Polyanionic Cellulose (PAC)