The Silver Chlorine Compound (AgCl) is used in the treatment of wines to prevent abnormal odors due to fermentation and storage Reduction processes in the presence of Hydrogen sulfide and Thiols to eliminate. The results are different Wine defects how Böckser (Sulfur baker) and Cheeses. Silver chloride is often used in conjunction with Copper sulfate, but is much more effective against this agent, especially with thiols. Its use was patented and widely practiced in 1960, but was later banned in the EU. The reason was concerns about the toxicity of silver to the human organism and environmental pollution. However, this has proven to be unfounded through large-scale trials.
According to EU regulation Since August 2015, use has been permitted again in compliance with certain regulations. The implementation must be carried out by a Oenologists or qualified Wine technologists respectively. The silver chloride added to the wine must be on an inert carrier such as Diatomaceous earth (Diatomaceous earth), Bentonite, Kaolin earth etc. are applied. The precipitation must go through a physical process like Filtration (Layer filtration) can be eliminated. The permissible residual content / limit value in wine may not exceed 0.1 mg / l (previously 0.5 mg / l). See also under ADI (Acceptable Daily Intake = daily allowable quantity).