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Powdered Sulfiting Agent for Wine 1 kg
Franke
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The wine sulfiting agent appears as a yellowish-white powder with a slight sulphur dioxide smell and acts as a fermentation regulator, enhancing the action of cultured yeasts and inhibiting wild yeasts. Using the sulfiting agent allows higher alcohol yield, a deeper, more defined colour in red wines, and better wine stability over time.
The antimicrobial action of metabisulphite, combined with proper yeast nutrition provided by ammonium salts, prevents stuck fermentations.
It has a selective action on must microflora: it boosts and nourishes fermentation yeasts while paralysing the agents of major spoilage diseases. It inhibits oxidative casse and helps wines become clear and stable more quickly.
Composition of the wine sulfiting agent
Antimicrobial, antioxidant preservative E224. Potassium metabisulphite 60%, diammonium phosphate 22%, ammonium sulphate 18%.
Dosage of the wine sulfiting agent
15–25 g per quintal when used on red grapes; 15–20 g per quintal on white grapes.
For correct use, add the product to the grapes at crushing or immediately afterwards—in any case before fermentation. Subsequent punchdowns and/or pumpovers are essential.
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- Sulphiting agent
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