Agar

Agar is used for the clarification of wines and for the creation of nutrient substrates for the cultivation of yeast. Agar makes the wine clearer, more stable, and more drinkable sooner. Agar is permitted for use in grape wine in multiple countries worldwide.

What is this substance?

Synonym(s): Agar agar, Bengal isinglass, Ceylon moss, Chinese isinglass, Gelose, Japanese isinglass, Japan agar, Kanten
CAS Number: 9002-18-0
E Number: 406
INS Number: 406

Who recognises use of this substance in winemaking?

International Organisations

Codex Alimentarius
-Classification, Food Category, Functional Class and Recommended Usage is not available at this time.

International Organisation of Vine and Wine (OIV)
-Classification, Food Category, Functional Class and Recommended Usage is not available at this time.

FIVS
Classification
Category 4 – Not naturally occurring in grapes and treatment residual in wine

Recommended Usage
Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.

How is this substance used in winemaking?

Usage in winemaking:

Agar is a neutral processing aid that is used to remove solid materials from grape juice and wine. It is a desirable vegetarian substitute for gelatin.

Where can I find more information on this substance?

See FIVS technical papers for more information - click here.

View all substances

Agar

Connect with FIVS