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Niacin

Niacin is a naturally occurring substance added to juice and/or wine as a yeast nutrient to facilitate successful fermentation which does not end prior to the intended point of dryness. Without the proper nutrients, yeast will begin to shut down and die off. Some strains will begin releasing sulphur containing compounds which can impart rotten egg odours to the wine.

Synonym(s): Nicotinic acid, Nicotinamide, Vitamin B3 
CAS Number: 59-67-6 
E Number: 375 
INS Number: 375

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, 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 

Not available at this time

Usage in Winemaking: 

Niacin is a naturally occurring substance added to juice and/or wine as a yeast nutrient to facilitate successful fermentation which does not end prior to the intended point of dryness. Without the proper nutrients, yeast will begin to shut down and die off. Some strains will begin releasing sulphur containing compounds which can impart rotten egg odours to the wine.

See FIVS technical papers for more information - click here. 

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