Ammonium Sulphate
Ammonium sulphate is added to juice and/or wine as a yeast nutrient to facilitate successful fermentation which does not end prior to the intended point of dryness. Without the proper nutrients, yeast will begin to shut down and die off. Some strains will begin releasing sulphur which can impart rotten egg odours to the wine. Recognised by both the OIV ammonium sulphate is permitted for use in grape wine in over 45 countries worldwide.
This product is used as a fermentation activator and is reserved for fermentation operations. It adds ammonium ions that can be directly assimilated by the yeast. The sulfates added are completely soluble in wine. Statutory restrictions govern the addition of ammonium.
Transparent, anhydrous crystals with a bitter, pungent taste, which are similar to potassium sulfate crystals, with which this salt is isomorphous. Solutions of this salt in water in a concentration of 1 pp 100 (m/v) have a pH of approximately 5.5. This solution allows reactions of ammonium and those involving sulfates. For further substance information, please see the International Oenological Codex.
Synonym(s): Diammonium sulfate, Sulfuric acid, Diammonium salt
CAS Number: 7783-20-2
E Number: 517
INS Number: 517
Codex Alimentarius
- Classification, Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
Food Category
-Wine (grape)
Functional Class
- Fermentation activator
- Ammonium sulphite: additive
Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits)
- Amount used in the the treatment: 0.3 g/
FIVS
Classification Category 1 – Naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage - Not available at this time.
As outlined in the OIV’s International Code of Oenological Practices, Ammonium Sulphate is used:
- As a fermentation activator and is reserved for fermentation operations. It adds ammonium ions that can be directly assimilated by the yeast.
Usage in Winemaking:
Ammonium sulphate is added to juice and/or wine as a yeast nutrient to facilitate successful fermentation which does not end prior to the intended point of dryness. Without the proper nutrients, yeast will begin to shut down and die off. Some strains will begin releasing sulphur which can impart rotten egg odours to the wine.
See FIVS technical papers for more information - click here.
