Fumaric Acid

Fumaric acid can be used for wine acidification but also to inhibit malolactic fermentation (MLF). Fumaric acid is permitted for use in grape wine in over 15 countries worldwide.

What is this substance?

Synonym(s): Allomaleic acid, Boletic acid, 2-Butendoic acid, trans-1,2-Erhylenedicarboxylic acid
CAS Number: 110-17-8
E Number: 297
INS Number: 297

Who recognises use of this substance in winemaking?

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 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:

Fumaric acid is a naturally occurring acidity regulator. The customary dose levels range from 1-3 g/L of wine. Fumaric acid may be used in low pH wines in combination with free sulphur dioxide to inhibit bacteria growth. Small quantities of fumaric acid may be added to red wines to prevent malolactic fermentation from occurring after the wine is bottled.

Where can I find more information on this substance?

See FIVS technical papers for more information - click here.

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Fumaric Acid

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