Calcium Sulphate

Calcium sulfate is used to control the tartness and clarity of wine and can also be used to lower the pH in sherry wine and other types of Spanish wines. Recognised by the OIV, calcium sulfate is permitted for use in grape wine in over 45 countries worldwide.

What is this substance?

Synonym(s): Drierite, Gypsum
CAS Number: 7778-18-9
E Number: 516
INS Number: 516

Who recognises use of this substance in winemaking?

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) – liqueur wines only Functional Class Acidification Calcium sulphate: additive Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) (liqueur wines only): maximum use level 2 g/L

FIVS

Classification Category 2 – Naturally occurring in grapes and treatment residual in wine

Recommended Usage

Good Manufacturing Practice (GMP)

How is this substance used in winemaking?

Usage in Winemaking:

Calcium sulfate is used to control the tartness and clarity of wine and can also be used to lower the pH in sherry wine and other types of Spanish wines.

Where can I find more information on this substance?

See FIVS technical papers for more information - click here.

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Calcium Sulphate

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