Calcium Phytate
Calcium Phytate is added to wines, which do not have excess copper, to prevent iron hazes. Recognised by the OIV, calcium phytate is permitted for use in grape wine in over 35 countries worldwide.
Calcium phytate is the salt of the inositol hexaphosphoric ester, or inositohexaphosphoric or phytic acid. In its calcium and magnesium double salt forms, phytic acid composes phytin, a reserve form of phosphorous in plants. Since it is an iron (III) complexing agent approved for removal of excess iron in wines, its use must be strictly monitored. Any excess phytate with respect to the iron (III) content causes deposits to build up when the slightest oxidation occurs.
White powder with an acidulous taste, which is minimally soluble in water, soluble in dilute strong acids, and difficult to dissolve in wine, in which solubility is incomplete. Aqueous calcium phytate solution possess an acidic nature, which is disclosed by movement of the indicator to litmus. It yields calcium reactions.
For further substance information, please see the International Oenological Codex.
Synonym(s): Phytocalcium, Phytophosphine, Inositocalcium
CAS Number: 3615-82-5
E Number: Not available at this time
INS Number: Not available at this time
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 Wine (grape) Functional Class Sequestrant Calcium phytate : processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not available at this time
FIVS
Classification Category 3 – Not 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, Calcium Phytate is used:
In its calcium and magnesium double salt forms, phytic acid composes phytin, a reserve form of phosphorous in plants. Since it is an iron (III) complexing agent approved for removal of excess iron in wines, its use must be strictly monitored.
Usage in Winemaking:
Calcium Phytate is added to wines, which do not have excess copper, to prevent iron hazes
See FIVS technical papers for more information - click here.
