It is a hygroscopic substance, used in oenology as an accelerator of crystallization and precipitation of bitartrates in wines.
It acts as crystallization nuclei of the unstable potassium bitartrate of the wines, cutting the cooling period
in stabilization against tartaric bankruptcies.
The moment of its addition is just in the refrigeration or when the wine is going to cool.
Permanent stirring when the wine is in refrigeration, to activate crystallization.
The maximum dose is 4 g / l.
Keep in a closed container and protected from light radiation.
FEATURES
- ASSAY: 99,5% - 100,5%
- OXALIC ACID: < 500p.p.m.
- CHLORIDES: < 500p.p.m.
- SULPHATES: < 500p.p.m.
- HEAVY METALS (as Pb): < 10p.p.m.
- LOSS ON DRYING: < 0,5%.
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