Thiamine Hydrochloride
Thiamine Hydrochloride is 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. Recognised by the OIV, thiamine hydrochloride is permitted for use in grape wine in over 40 countries worldwide.
Product intended to promote alcoholic fermentation. Its use is subject to compliance with the limit thiamine intake set by regulations. White or almost white crystalline powder or colorless crystals, of characteristic faint odor, readily soluble in water, soluble in glycerol, sparingly soluble in alcohol, practically insoluble in chloroform and in ethyl ether. For further substance information, please see the International Oenological Codex.
Synonym(s): Aneurine hydrochloride, Vitamin B1 hydrochloride
CAS Number: 67-03-8
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 Fermentation Thiamine hydrochloride: processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) According to experiments conducted to date, a dose of 60 mg/hl proves sufficient.
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, Thiamine Hydrochloride is used:
Product intended to promote alcoholic fermentation. Its use is subject to compliance with the limit thiamine intake set by regulations.
Usage in Winemaking:
Thiamine Hydrochloride is 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.
