Phosphates, Ammonium
Ammonium phosphates (or diammonium phosphate, DAP) are added to grape juice as a yeast nutrient prior to and during fermentation. Recognised by the OIV, ammonium phosphates are permitted for use in grape wine in multiple countries worldwide.
This product is used as a fermentation activator and is reserved for fermentation operations. It makes available ammonium ions, which can be directly assimilated by the yeast. Excess phosphates can lead to iron breakdown. Statutory provisions limit the amount of ammonium that can be added.
Prepare a 1 pp 100 (m/v) solution in water. The solution has a pH of approximately 8, and a slight pink color is produced with several drops of phenolphthalein (R). At 25 °C, the pH of this solution should be between 7.8 and 8.4. This solution produces a yellow precipitate with a nitro-molybdic reagent (R). When heated with several drops of 30% sodium hydroxide solution (R), this solution releases ammonia. For further substance information, please see the International Oenological Codex.
Synonym(s): Triammonium phosphate
CAS Number: Ammonium Dihydrogen Phosphate: 7722-76-1; Diammonium Hydrogen Phosphate: 7783-28-0
E Number: 342; Ammonium Dihydrogen Phosphate: 342(i); Diammonium Hydrogen Phosphate: 342(ii)
INS Number: 342; Ammonium Dihydrogen Phosphate: 342(i); Diammonium Hydrogen Phosphate: 342(ii)
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 Fermentation Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Diammonium phosphate: 0.3 g/l
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.
As outlined in the OIV’s International Code of Oenological Practices, Ammonium phosphates are used:
As a fermentation activator and is reserved for fermentation operations.
Usage in Winemaking:
Ammonium phosphates (or diammonium phosphate, DAP) are added to grape juice as a yeast nutrient prior to and during fermentation.
See FIVS technical papers for more information - click here.
