Perlite
Winemakers turn to perlite as an alternative to fossil filtering aids (like diatomaceous earth). Recognised by the OIV, Perilte is permitted for use in grape wine in over 50 countries worldwide.
Perlite is a vitreous rock of volcanic origin, belonging to the rhyolite group. Like glass, perlite is made of aluminium silicate and has a chemically bound water content of 1% to 2%. To be used for oenological purposes, perlite must be dried at 150°C, grinded and then subjected to “expansion” by pre-heating between 200°C to 400°C followed exposing perlite in a flame at 800°C to 1100°C, which provokes swelling and causes a 60-fold increase in size. Perlite is in white powder form and the final grain size is obtained after being grinded following expansion. It is a filtration additive for wine. For further substance information, please see the International Oenological Codex.
Synonym(s): Total Dust, Pearl Dust
CAS Number: 93763-70-3
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 Filtration Perlite : processing aid 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 Not available at this time
As outlined in the OIV’s International Code of Oenological Practices, Perlite is used:
As a filtration additive for wine Usage in Winemaking: Winemakers turn to perlite as an alternative to fossil filtering aids (like diatomaceous earth). Perlite is chemically inert. It does not impart taste, odour, or color to wine.
See FIVS technical papers for more information - click here.
