Carboxymethyl cellulose. The word may be a mouthful, but its use as a technique to stabilize tartrates in white wine is becoming popular among winemakers. CMC, as it is known, is garnering attention now as an alternative to standardized cold stabilization methods. One winemaker, who has been using CMC since 2012, when the Alcohol and Tobacco Tax and Trade Bureau (TTB) deemed it legal to use in the U.S., is bullish about it. But Tim Donahue, director of winemaking at College Cellars in Walla Wa...