I just saw a recipe that called for diammonium phosphate. Is this common
seems like it can't be real good for a person.

Thanks,
Shane

Shane wrote:

> I just saw a recipe that called for diammonium phosphate. Is this common
> seems like it can't be real good for a person.
>
> Thanks,
> Shane

There is an excellent article on DAP in the February issue of "Wines &
Vines". It is one of those "damned-if-you-do and damned-if-you-don't
scenarios, both excessively low YAN and Exessively high YAN can promote
formation of urea, which can be transformed into ethyl carbamate, a likely
carcinogren. None of these are problems any winery needs." In the wrong
dosage or with the wrong timing, DAP can backfire, encouraging sulfur
off-odors.

Note: YAN means yeast available nitrogen.

I believe the product Fermaid contains a small amount of DAP and may be
safer to use, so unless you have a lab analysis of the YAN of your juice,
be careful using DAP.

Shane wrote:
> I just saw a recipe that called for diammonium phosphate. Is this
> common seems like it can't be real good for a person.
>
> Thanks,
> Shane

It's just as scary as sodium chloride. Any chemical can't be good for you.

Too much of either isn't a good thing, but in the right proportions both
are useful.

DAP is a source of nitrogen used for grapes which are low in natural
nitrogen content. Just don't put in too much, in which case you'll make
ethyl carbamate which is a potential carcinogen. Use only what is
necessary and you'll be ok.

Gene

On Feb 20, 8:33*pm, gene > wrote:
> ...
> *Any chemical can't be good for you.

Well, I'm not sure about that. Water is a chemical, but it's good for
you in all but the most extreme doses.
There are many other chemicals that are necessary for life.

I usually add a DAP containing nutrient like Fermaid about 1/3 of the
way into fermentation at the rate of 1/2 teaspoon per gallon.

Greg G.

gene wrote:

> Shane wrote:
>> I just saw a recipe that called for diammonium phosphate. Is this
>> common seems like it can't be real good for a person.
>>
>> Thanks,
>> Shane
>
> It's just as scary as sodium chloride. Any chemical can't be good for
> you.
>
> Too much of either isn't a good thing, but in the right proportions both
> are useful.
>
> DAP is a source of nitrogen used for grapes which are low in natural
> nitrogen content. Just don't put in too much, in which case you'll make
> ethyl carbamate which is a potential carcinogen. Use only what is
> necessary and you'll be ok.
>
> Gene

The problem is that the only way to determine what is necessary is to have a
lab test for YAN.

In article >, "Shane" > wrote:
>I just saw a recipe that called for diammonium phosphate. Is this common
>seems like it can't be real good for a person.

Don't get worried about the chemical names of things before you find out what
they are.

Would you eat something that contained calcium phosphate, sodium hydrogen
carbonate, calcium aluminum phosphate, and sodium aluminum silicate? Most
folks would probably decline... unless they knew that the common name for that
mixture is "baking powder".

Diammonium phosphate is a common yeast nutrient. Doesn't matter whether it's
"good for a person" or not -- there isn't a significant amount of it left in
the wine by the time you drink it, because the yeast already ate it. (It's
harmless, BTW, at least in the quantities used in winemaking.)