Protease

Synonym(s): Not available at this time 
CAS Number: Protease derived from Aspergillus or Rhizopus : 9001-92-7; Protease derived from Bacillus: 42613-33-2 
E Number: 1101(i) 
INS Number: 1101(i)

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 4 – Not 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.

Usage in Winemaking: 

Protease is used in winemaking for the removal or reduction of heat-labile proteins. Protease is also used to hydrolyse proteins or carbohydrates. The enzyme activity must be derived from Aspergillus niger, Bacillus subtilis, or Bacillus licheniformis.

See FIVS technical papers for more information - click here.