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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Diammonium phosphate

This substance (abbreviated to DAP) is an ammonium salt of phosphoric acid that is artificially produced from ammonia and phosphoric acid. The yellowish-brown crystalline substance is highly soluble in water, producing a characteristic odour of ammonia. It is often used as a yeast nutrient salt, which is added to the grape must during fermentation. This prevents fermentation faults such as interruption of fermentation as well as UTA (untypical ageing tone) and buckling. The maximum amount permitted within the EU is 0.3 g/l. See also ADI (Acceptable Daily Intake) and agents used in winemaking.

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