International Code of Oenological Practices

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Removal of iron

II.3.3.1 Removal of iron

Classification :

  • Potassium hexacyanoferrate (II): processing aid
  • Calcium phytate : processing aid

Definition :

Treatment designed to eliminate excess iron in wine.

Objective :

Prevention of iron hazes.


Prescription :


One of the following treatments is used, with or without a combined oxygenation:

  • Tannin addition and fining,
  • Addition of calcium phytate,
  • Use of potassium ferrocyanide,
  • Use of iron-removing carbon (not accepted),
  • Use of citric acid.

Recommendation of the OIV:

Refer to the treatments and practices mentioned above.