Œnological products

The aim of this Table is to provide a comprehensive tool relating to the oenological products, grouping both information on their chemical characteristics, their origin, and their technological interest for winemaking.

Their categorization as additive or processing aid is based on the EU regulation 2019/934.

Substances / Activities E number and/or CAS Number Nature Origin Introduction in œnology Role Used for In grapes? In wines? Additive Processing aid
Ammonium bisulphite Chemical Combination of ammonium and sulphur dioxide 20th AF and MLF activator Nutrition of yeasts and bacteria during fermentation Not in this form (Ammonium only) No
Ammonium sulphate E 517
CAS 7783-20-2
Chemical Combination of ammonium and sulphate 20th AF activator Nutrition of yeasts during fermentation Not in this form (Ammonium only) No
Argon E 938
CAS 7440-37-1
Chemical Neutral gas 21th Gas Create an inert atmosphere in tanks, bottles (to preserve from oxidation) No No
Bentonite E 558 Mineral Natural argile 20th Claryfing agent Fining of white and rosé wines to remove proteins which can induce haze. No No
Betaglucanase EC 3.2.1.58 Biological Natural protein degrading glucans, which are cell components of yeasts and moulds (Botrytis cinerea) 20th Enzymes Clarification of wines coming from grapes contaminated by the microscopic mushroom Botrytis cinerea Yes Yes
Calcium alginate E 404
CAS 9005-35-0
Biological & chemical Polysaccharides extracted from algae combined with calcium 20th Claryfing agent Clarification of sparkling wines only No No
Calcium carbonate E 170
CAS 471-34-1
Chemical salts of carbonate and calcium 20th acidity regulator Correct a high acidity level by precipitation of unsoluble salts Yes (Calcium present in grapes) Transformed in natural components of wine
Calcium phytate CAS 3615-82-5 Chemical Food grade 20th Stabilizing agent Elimination of iron (naturally present in grapes) in excess in wines, which can induce clouds in the bottle No No
Calcium sulphate E 516 Chemical salts of sulphate and calcium 20th acidity regulator Correct a high acidity level by precipitation of unsoluble salts Yes (Calcium present in grapes) No
Calcium tartrate E354 Plant & chemical salts of tartaric acid and calcium Stabilizing agent Precipitation of the natural calcium tartrate in wine by means of a seeding technique Yes Yes
Carbon dioxide E 290
CAS 124-38-9
Chemical Neutral gas 21th Gas Create an inert atmosphere in tanks, bottles (to preserve from oxidation) No Yes
Carboxymethylcellulose E466 Plant Extraction from tree cellulose 21th Stabilizing agent Avoid the formation of tartrate salts forming cristals in the bottom of the bottle No No
Casein CAS 9005-43-0 Animal Proteins from milk before 20th Claryfing agent Clarification of white and rosé wines and presevation of color oxidation No No
Cellulase EC 3.2.1.4 Biological Proteins naturally present in grape cells 20th Enzymes Clarification and extraction of grape cells components (juice, color, tannins…) and revelation of aromatic precursors of grapes Yes Yes
Charcoal for oenological use - Plant or animal Pyrolysis of orgnic compounds Food grade 20th Adsorbent Correct the color of white and rosé wines and deodorize or decontaminate red musts No No
Chitin-glucan derived from Aspergillus niger Chitin: CAS 1398-61-4;
Glucan: CAS 9041-22-9
Biological Natural polysaccharides from microscopic mushroom Aspergillus niger 21th Claryfing agent Correction of defects Clarification of wines Elimination of heavy metals, decrease of contaminants (ochratoxin A) No No
Chitosan derived from Aspergillus niger or Agaricus bisporus CAS 9012-76-4 Biological Natural polysaccharides from microscopic mushrooms 21th Claryfing agent Correction of defects Clarification of wines Elimination of heavy metals, decrease of contaminants (ochratoxin A) No No
Citric acid E 330 Plant Fruits 21th Acidity regulator Stabilizing agent Elimination of iron (naturally present in grapes) in excess in wines Yes Yes
Copper citrate CAS 866-82-0 Chemical Copper combined with citrate 20th Correction of defects Remove off-flavors due to reduction (volatile sulphur compounds naturally occuring in wine by absence of oxigen: onion, cabbage, rotten egg aromas)) Yes (copper) Yes (copper)
Copper sulphate, pentahydrate CAS 7758-99-8 Chemical Copper combined with sulphate before 20th Correction of defects Remove off-flavors due to reduction (volatile sulphur compounds naturally occuring in wine by absence of oxigen: onion, cabbage, rotten egg aromas)) Yes (copper and sulphates) Yes (copper and sulphates)
Diammonium hydrogen phosphate E 342
CAS 7783-28-0
Chemical Combination of ammonium and phosphate 20th AF activator Nutrition of yeasts during fermentation Not in this form (Ammonium only) No
Dimethyldicarbonate (DMDC) E242
CAS 4525-33-1
Chemical synthetic molecule 20th Preservative Microbiological stabilization; complementary use with SO2 to reduce its level in wines No No (CO2 and methanol)
Edible gelatine CAS 9000-70-8 Animal Animal gelatine (from Pork only) 20th Claryfing agent Fining of red wines to remove sediments and reactive tannins No No
Egg albumin CAS 9006-59-1 Animal Proteins from egg before 20th Claryfing agent Clarification of red wines No No
Fumaric acid E 297
CAS 110-17-8
Chemical Isomerization of maleic acid 21th Stabilizing agent Microbiological stabilization against bacteria; complementary use with SO2 to reduce its level in wines No No
Gaseous oxygen E 948
CAS 17778-80-2
Chemical Air 21th Gas Hyper-oxidation of must and micro-oxygenation of wine No Yes
Glycosidase EC 3.2.1 Biological Natural protein revealing exisiting flavors notes of the grapes during or after alcoholic fermentation 20th Enzymes Enhancement of aromatic precursors of grapes Yes Yes
Gum arabic E 414
CAS 9000-01-5
Plant Exude of Accacia verek or Senegal trees 20th Stabilizing agent Stabilization of the color of red wines No No
Hemicellulase EC 3.2.1.78 Biological Proteins naturally present in grape cells 20th Enzymes Clarification and extraction of grape cells components (juice, color, tannins…) and revelation of aromatic precursors of grapes Yes Yes
Inactivated yeasts - Biological Dead yeasts rich in cell components (nutritional benefits for living yeasts) 21th AF and MLF activator Correction of defects Nutrition of yeasts during fermentation No No
Inactivated yeasts with guaranteed glutathione levels - Biological Dead yeasts rich in cell components (nutritional benefits for living yeasts) 21th AF activator Anti-oxidant Nutrition of yeasts during fermentation No Yes (glutathione)
Isinglass - Animal Natural proteins from fish (swim bladder fish) before 20th Claryfing agent Clarification of white and rosé wines No No
Kaolin CAS 1332-58-7 Mineral Natural hydrated aluminium silicate 20th Claryfing agent Clarification of wines No No
L ascorbic acid E 300 Plant Organic acids from fruits 20th Anti-oxidant Anti-oxidation protection of white and rosé wines; complementary use with SO2 Yes Yes
Lactic acid E 270 Plant Fruits 21th acidity regulator Correct a low acidity level Yes (at low level) Yes (at high level after malolactic fermentation)
Lactic acid bacteria - Biological Living microorganisms selected from vineyards and cultivated at industrial scale 20th Fermentation agent Ensure a complete malolactic fermentation by transforming malic acid into lactic acid Yes Yes
Lysozyme E 1105 Animal Natural protein from egg 20th Preservative Microbiological stabilization against bacteria; complementary use with SO2 to reduce its level in wines No Yes when wines are clarified with white eggs
Malic acid (D,L-; L-) E 296 Plant Fruits 21th acidity regulator Correct a low acidity level Yes Yes
Metatartaric acid E 353 Plant Formation using viticultural tartaric acid 20th Stabilizing agent Avoid the formation of tartrate salts forming cristals in the bottom of the bottle No No
Microcrystalline cellulose E 460(i)
CAS 9004-34-6
Plant Cotton, wood 20th Carriers Improve the fermentescibility of must as a support for yeasts No No
Nitrogen E 941
CAS 7727-37-9
Chemical Neutral gas 21th Gas Create an inert atmosphere in tanks, bottles (to preserve from oxidation) No No
Pectin lyases EC 4.2.2.10 Biological Proteins naturally present in grape cells 20th Enzymes Clarification and extraction of grape cells components (juice, color, tannins…) and revelation of aromatic precursors of grapes Yes Yes
Pectin methylesterase EC 3.1.1.11 Biological Proteins naturally present in grape cells 20th Enzymes Clarification and extraction of grape cells components (juice, color, tannins…) and revelation of aromatic precursors of grapes Yes Yes
Plant proteins (wheat, pea, potatoe) - Plant Natural origin 21th Claryfing agent Clarification of wines No No
Polygalacturonase EC 3.2.1.15 Biological Proteins naturally present in grape cells 20th Enzymes Clarification and extraction of grape cells components (juice, color, tannins…) and revelation of aromatic precursors of grapes Yes Yes
Polyvinylimidazole- Polyvinylpyrrolidone copolymers (PVI/PVP) CAS 87865-40-5 Chemical Synthetic polymer 21th Stabilizing agent Elimination of iron or copper (naturally present in grapes) in excess in wines No No
Polyvinylpolypyrrolidone E 1202
CAS 25249-54-1
Chemical Synthetic polymer 20th Claryfing agent Clarification of white and rosé wines and presevation of color oxidation No No
Potassium alginate E 402
CAS 9005-36-1
Biological & chemical Polysaccharides extracted from algae combined with potassium 20th Claryfing agent Clarification of sparkling wines only No No
Potassium bicarbonate E 501(ii)
CAS 298-14-6
Chemical salts of carbonate and potassium 20th acidity regulator Correct a high acidity level by precipitation of unsoluble salts No No
Potassium bisulphite E 228
CAS 7773-03-7
Chemical Potassium and sulphur dioxide 20th Preservative Anti-oxidant Microbiological stabilization and anti-oxidant protection Potassium salts Potassium salts
Potassium carbonate E 501(i) Chemical salts of carbonate and potassium acidity regulator Correct a high acidity level by precipitation of unsoluble salts No No
Potassium caseinate CAS 68131-54-4 Animal Proteins from milk before 20th Claryfing agent Clarification of white and rosé wines and presevation of color oxidation No No
Potassium ferrocyanide E 536 Chemical Food grade 20th Stabilizing agent Elimination of iron (naturally present in grapes) in excess in wines, which can induce clouds in the bottle No No
Potassium hydrogen tartrate E336(i)
CAS 868-14-4
Plant salts of tartaric acid and potassium Stabilizing agent Crystallization of tartaric acid salts when cold-treating wines. No
Potassium L(+)-tartrate E 336(ii)
CAS 921-53-9
Chemical salts of tartaric acid and potassium 20th acidity regulator Correct a high acidity level by precipitation of unsoluble salts Yes Yes
Potassium metabisulphite E 224
CAS 16731-55-8
Chemical Potassium and sulphur dioxide 20th Preservative Anti-oxidant Microbiological stabilization and anti-oxidant protection Potassium salts Potassium salts
Potassium polyaspartate E 456
CAS 64723-18-8
Chemical Synthetic polymer 21th Stabilizing agent Avoid the formation of tartrate salts forming cristals in the bottom of the bottle No No
Potassium sorbate E 202 Chemical Fatty acids 20th Preservative Microbiological stabilization against yeasts; used to stop fermentation when desired or to reduce SO2 level No No
Selective vegetal fibres - Plant Food grade 21th Adsorbent Decrease the levels of pesticides residues and Ochratoxine A in wines No No
Silicon dioxide (gel or colloidal solution) E 551 Mineral Silicates 20th Claryfing agent Used with fining agent to facilitate the clarification No No
Substances / Activities  E number
and/or
CAS number
Nature Origin Introduction in oenology Role Used for in grapes? in wines?
Sulphur dioxide E 220
CAS 7446-09-5
Chemical Chemical / food grade Before 20th Preservative Anti-oxidant Microbiological stabilization and anti-oxidant protection No Yes (produced by yeast during alcoholic fermentation)
Tannins - Plant Polyphenols extracted from wood or grapes 20th Claryfing agent Stabilizing agent Faciltate the fining of wines Complete polyphenol content of grapes, stabilization of the color, protection anti-oxidation Yes (grape tannins) Yes (grape tannins)
Tartaric acid (L(+)-) E 334
CAS 87-69-4
Plant Grapes 20th acidity regulator Correct a low acidity level Yes Yes
Tartaric acid D, L- or its neutral salt of potassium CAS 133-37-9 Plant & chemical Derivated from tartaric acid 20th Stabilizing agent Correct a high level of Calcium by precicipation of unsoluble salts No No
Thiamine hydrochloride CAS 67-03-8 Plant B1 vitamin 20th AF activator Nutrition of yeasts during fermentation Yes No
Urease EC 3.5.1.5 Biological Fermentation of bacteria Lactobacillus fermentum 21th Enzymes Reduce the urea content in wine No No
Yeast autolysates - Biological Dead yeasts rich in yeasts components (nutritional benefits for living yeasts) 21th AF activator Nutrition of yeasts during fermentation No No
Yeast cell walls - Biological Dead yeasts with components of the cells 20th AF and MLF activator Facilitate the achievement of the fermentations by fixing negative components for the yeast and/or bacteria metabolism Yes Yes
Yeast mannoproteins - Biological Protein combined with sugars; natural component of yeast cell walls 20th Stabilizing agent Avoid the formation of tartrate salts forming cristals in the bottom of the bottle No Yes
Yeast protein extracts - Biological Proteins extracted from yeast cell walls 21th Claryfing agent Clarification of wines No No
Yeasts for wine production - Biological Living microorganisms selected from vineyards and cultivated at industrial scale 20th Fermentation agent Ensure a complete alcohlic fermentation by transforming sugar into alcohol Yes Yes


The provided information is not exhaustive and doesn't replace the regulations and standards in force.