Bromelain
Bromelain is used to reduce or remove heat-labile proteins. Bromelain is permitted for use in grape wine in multiple countries worldwide.
Synonym(s): Fruit Bromelain, Stem Bromelain
CAS Number: 9001-33-6
E Number: 1101(iii)
INS Number: 1101(iii)
International Organisations
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 but no treatment residual in wine Recommended Usage Good Manufacturing Practice (GMP)
Usage in winemaking:
Bromelain is used to reduce or remove heat-labile proteins.
See FIVS technical papers for more information - click here.
