The Silver Chloride Compound (AgCl) is used for the treatment of wines to prevent fermentation and storage-related abnormal odors due to reduction processes in the presence of hydrogen sulfide and thiols to eliminate. The result is different wine faults as 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 under observance of 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 precipitation needs to be controlled by a physical method filtration (Layer filtration) are eliminated. The permissible residual content / limit value in wine may not exceed 0.1 mg / l (formerly 0.5 mg / l). See also under ADI (Acceptable Daily Intake).