Phosphoric Acid

Phosphoric acid is another ingredient for reducing the pH level in wine. Phosphoric acid is permitted for use in grape wine in multiple countries worldwide.

What is this substance?

Synonym(s): Orthophosphoric acid, Tryhydroxylphosphine oxide
CAS Number: 7664-38-2
E Number: 338
INS Number: 338

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

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:

Some winemakers make use of phosphoric acid to reduce the pH level of a high titratable acidity, high-pH wine without significantly altering titratable acidity.

Where can I find more information on this substance?

See FIVS technical papers for more information - click here.

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Phosphoric Acid

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