II.3.3.11 Treatment with calcium phytate

 

Classification:

• calcium phytate: Processing aid

 

Definition :

Addition to wine of calcium phytate (or the calcium salt of the hexaphosphoric ester of inositol).

Objective :

To prevent iron hazes in the case of wines high in iron, but having no excess copper.

Prescriptions :

a)        It is necessary to perform preliminary tests and performance trials, given that the treatment gives uncertain results.

b)       The use of hydrochloric acid to dissolve calcium phytate before its addition to the wine is positively forbidden.

c)        The calcium phytate used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted