The silver-chlorine compound (AgCl) is used to treat wines to prevent fermentation and storage-related abnormal odors reduction processes in the presence of hydrogen sulfide and thiols to eliminate. The result is different wine faults how sulfurous off (Sulfur boeckser) and Käseln, Frequently, the use of silver chloride in conjunction with copper sulphate but is much more effective against this remedy, especially with thiols. The use was patented in 1960 and widely practiced but later banned in the EU. The reason was concerns about the toxicity of silver to the human organism and its environmental impact. However, this has proved to be unfounded by large-scale tests.
According to EU Regulation Since August 2015, the use is allowed again in compliance with certain regulations. The implementation must be by a oenologists or qualified wine technologists respectively. The silver chloride added to the wine must be placed on an inert carrier material such as diatomaceous (Diatomaceous earth), bentonite. kaolin etc. are applied. The precipitate must be through a physical process such as filtration (Layer filtration) are eliminated. The permitted residual content / limit in wine may not exceed 0.1 mg / l (formerly 0.5 mg / l). See also under ADI (Acceptable Daily Intake).