Aqueous solution of potassium bisulfite 150 g / l SO².
Advantages: prevents oxidation (enzymatic and chemical inhibition) that affects the aroma, taste and color of the wine; and inhibits bacterial and wild yeast growth, allowing rapid and clean fermentation. In addition, it helps to fix the color and extract aromas during the maceration of the skins.
It is usually added to freshly harvested grapes or must in various forms. It has a high degree of reactivity, quickly bonding with other substances and fixing with them, what is known as combined sulfur. On the contrary, that part that does not combine with other chemical elements is called analytical as free sulfur. This is highly volatile, with a characteristic and unpleasant smell of burned match with a very low threshold, and is toxic in very high concentrations.
GENERAL CHARACTERISTICS
Appearance à Pale yellow solution with weak color to sulphurous anhydride
In case of non-excessive SO² additives (less than 50 mg / l) the amount of potassium ion contributed to the wine does not impair its tartaric stability; in case of superior additives, it is recommended to add to the wine metatartaric acid.
APPLICATIONS
This product is indicated for final additions of sulphurous anhydride to wine, especially in case of automatic online dosing immediately after bottling, an important condition for biological, chemical and physical stability.
DOSE
Add in varying doses, as needed.
CONTAINER CONDITIONS AND CONDITIONS
25 kg bottles, 250 kg drums and 1,000 kg Containers.
Store at a temperature between 10ºC and 25ºC.
PHYSICAL AND CHEMICAL CHARACTERISTICS
Content in: SO² (SO²g / l) ± Iron (ppm Fe) <5.
Product for oenological use according to CE 1493/99.
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