Vitamin B1 (thiaminium dichlorohydrate), which is for the combustion of carbohydrates. This sulphur-containing substance is used in the fermentation of grape must to promote the formation of yeast. Thiamine belongs to the group of yeast nutrient salts. It is mainly used for botrytis-rotted grapes, as the botrytis fungus destroys the fruit's own vitamin B1. The maximum permissible amount in wine is 0.6 mg/l (see also ADI = acceptable daily intake).