Magnesium Sulphate

In wine, a small dose of magnesium sulphate acts as a yeast nutrient, providing the necessary food for strong yeast growth. Magnesium sulphate is permitted for use in grape wine in multiple countries worldwide.

What is this substance?

Synonym(s): Epsom salt, Heptahydrate
CAS Number: 7487-88-9
E Number: 518
INS Number: 518

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 1 – 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.

How is this substance used in winemaking?

Usage in Winemaking:

Magnesium sulphate is used as a yeast nutrient before and during fermentation. It is also used as a nutrient, firming agent and flavour enhancer.

Where can I find more information on this substance?

See FIVS technical papers for more information - click here.

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Magnesium Sulphate

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