Diatomaceous Earth
Diatomaceous earth entraps particulate matter in juice and wine. It is used as a filtration aid to filter very fine particles that would otherwise pass through filters. Recognised by the OIV, diatomaceous earth is permitted for use in grape wine in over 50 countries worldwide.
Diatomite is a sedimentary rock made up of siliceous shells (tests) of diatomite fossils (unicellular microscopic algae). For enological purposes, this rock is crushed, dried, shredded, purified through cleaning, and calcinated at a high temperature of 950 to 1000°C. Melted alkaly can be added during the calcination process. It is used when pulverised with a granulometer between 5 to 40 microns and can be found in a pink powder form for calcinated products or white for calcinated activated products. Diatomite is a filter aid for musts and wine. The usage of diatomite requires wearing a protective mask.
For further substance information, please see the International Oenological Codex.
Synonym(s): Diatomite
CAS Number: 61790-53-2
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 Clarification/Filtration Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not provided
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage
Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
As outlined in the OIV’s International Code of Oenological Practices, Diatomaceous Earth is used:
To pulverise with a granulometer between 5 to 40 microns and can be found in a pink powder form for calcinated products or white for calcinated activated products. Diatomite is a filter aid for musts and wine.
Usage in Winemaking:
Diatomaceous earth entraps particulate matter in juice and wine. It is used as a filtration aid to filter very fine particles that would otherwise pass through filters.
See FIVS technical papers for more information - click here.
