Contains 52 to 55% available sulphur dioxide, is an antiseptic against yeast/bacteria and operates as an antioxidant activity.
Simplify the sulphiting operation for wines matured under wood and allow for gradual uniform release of the required dose of SO2.
Delays the formation of tartaric sales (both potassium and calcium) in wine, and is a highly purified CMC.
Essential for optimum tartrate stabilisation of wines that contain a high calcium content liable to form precipitates in the bottle.
An active vegetal charcoal, used for deodorising juice and wines, especially against certain tastes: mould, and vegetal (IPMP).