Biotin

Synonym(s): Biopeiderm, Coenzyme R, Vitamin B7, Vitamin H; 
CAS Number: 58-85-5; 
E Number: Not available at this time; 
INS Number: Not available at this time

Codex Alimentarius 

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

International Organisation of Vine and Wine (OIV) 

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

FIVS 

Classification
Category 1 – Naturally occurring in grapes and insignificant treatment residual in wine 

Recommended Usage  - Not available at this time.

Usage in Winemaking: 

Biotin 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 containing compounds which can impart rotten egg odours to the wine.

See FIVS technical papers for more information - click here.