Erythorbate, Sodium

Synonym(s): D-Isoascorbate, Erythorbic acid, Sodium salt 
CAS Number: 6381-77-7 
E Number: 316 
INS Number: 316

International Organisations 

Codex Alimentarius 

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

International Organisation of Vine and Wine (OIV) 

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

FIVS 

Classification Category 4 – Not naturally occurring in grapes and 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.

Usage in Winemaking: 

Sodium erythorbate has been used in the wine industry as an antioxidant due to its ability to rapidly remove molecular oxygen (O2) from juice or wine. The reaction with O2 takes place almost 1,700 times more rapidly than that between sulphur dioxide (SO2) and O2. SO2 does not react directly with O2, but instead it reacts mainly with hydrogen peroxide (H2O2), which is formed by the oxidation of a phenolic component. Sodium erythorbate can be used to prevent oxidative browning of wine by reversing the first step of phenol oxidation.

See FIVS technical papers for more information - click here.