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 |
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| 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 |
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| 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 |
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| 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 |
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| Bentonite | E 558 | Mineral | Natural argile | 20th | Claryfing agent | Fining of white and rosé wines to remove proteins which can induce haze. | No | No |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Citric acid | E 330 | Plant | Fruits | 21th | Acidity regulator Stabilizing agent | Elimination of iron (naturally present in grapes) in excess in wines | Yes | Yes |
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| 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) |
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| 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) |
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| 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 |
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| 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) |
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| 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 |
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| Egg albumin | CAS 9006-59-1 | Animal | Proteins from egg | before 20th | Claryfing agent | Clarification of red wines | No | No |
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| 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 |
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| Gaseous oxygen | E 948 CAS 17778-80-2 |
Chemical | Air | 21th | Gas | Hyper-oxidation of must and micro-oxygenation of wine | No | Yes |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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) |
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| Isinglass | - | Animal | Natural proteins from fish (swim bladder fish) | before 20th | Claryfing agent | Clarification of white and rosé wines | No | No |
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| Kaolin | CAS 1332-58-7 | Mineral | Natural hydrated aluminium silicate | 20th | Claryfing agent | Clarification of wines | No | No |
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| 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 |
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| 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) |
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| 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 |
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| 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 |
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| Malic acid (D,L-; L-) | E 296 | Plant | Fruits | 21th | acidity regulator | Correct a low acidity level | Yes | Yes |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Plant proteins (wheat, pea, potatoe) | - | Plant | Natural origin | 21th | Claryfing agent | Clarification of wines | No | No |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Selective vegetal fibres | - | Plant | Food grade | 21th | Adsorbent | Decrease the levels of pesticides residues and Ochratoxine A in wines | No | No |
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| Silicon dioxide (gel or colloidal solution) | E 551 | Mineral | Silicates | 20th | Claryfing agent | Used with fining agent to facilitate the clarification | No | No |
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| 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) |
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| 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) |
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| Tartaric acid (L(+)-) | E 334 CAS 87-69-4 |
Plant | Grapes | 20th | acidity regulator | Correct a low acidity level | Yes | Yes |
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| 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 |
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| Thiamine hydrochloride | CAS 67-03-8 | Plant | B1 vitamin | 20th | AF activator | Nutrition of yeasts during fermentation | Yes | No |
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| Urease | EC 3.5.1.5 | Biological | Fermentation of bacteria Lactobacillus fermentum | 21th | Enzymes | Reduce the urea content in wine | No | No |
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| Yeast autolysates | - | Biological | Dead yeasts rich in yeasts components (nutritional benefits for living yeasts) | 21th | AF activator | Nutrition of yeasts during fermentation | No | No |
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| 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 |
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| 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 |
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| Yeast protein extracts | - | Biological | Proteins extracted from yeast cell walls | 21th | Claryfing agent | Clarification of wines | No | No |
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| 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 |
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The provided information is not exhaustive and doesn't replace the regulations and standards in force.