Natural characteristics:
Appearance: white powder
Color: white
Odor: spicy and suffocating odor of S02
Use in oenology:
Properties: sulfation of musts and wines
Dosage for use: 10-15gr Metabisulfite / 100kg wine-must
Preparation: dissolve in ten times the amount of water

Potassium bisulfite is the best known preservative used in the wine production process. It has antiseptic, antioxidant and antioxidant activity when added to must and then to wine. Half of its weight corresponds to the pure sulfur dioxide it contains. It is added before the beginning of fermentation, after its end and during the preservation of the produced of wine.

“The natural destination of wine is to become vinegar, even of poor quality.” If one thinks about the meaning of this phrase, one will understand that without human intervention in the winemaking process, quality wine can not be produced. Thus, it is easy to understand that metabisulfite due to its antioxidant, antibacterial and antiseptic properties, is a “necessary evil” in winemaking, because without it the wine produced could not retain the desired organoleptic characteristics and would end up in vinegar.

The metabisulfite is always added at specific times:

1. Immediately after pressing the grapes: It is very important to add before the start of the alcoholic fermentation, in order to effectively kill unwanted yeasts and bacteria.

2. Immediately after the end of the alcoholic fermentation: During the alcoholic fermentation most of the already added sulfite is bound by the compounds of the wine. It is therefore necessary to add a second dose to safeguard the wine against oxidation.

3. During the preservation of the wine: In case the wine remains in the barrel for a long time and certainly before bottling, another sulfite must be added, after checking the already added one.

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