1 kg bag sachet
Often referred to as SO2
High Purity Potassium Metabisulphite E224
Applications: In must and wine, it acts as a antioxidant, antioxidase and antimicrobial agent. It increases polyphenols extraction.
Dosage: 10 - 30 g/hl in must according to grape conditions. 2 - 5 g/hl in wine at clarification, racking or after filtration, 10 - 15 g /hl to preserve sweet wines.
Dosage Rate: 10g/100L = 50 mg/L (ppm)
1 g of potassium metabisulphite releases approximate .56 g of So2
Instructions for use: Dissolve in a small amount of water and to the must of wine to be treated.
More information on SO2
Potassium Metabisulfite is a widely used winemaking agent. It effectively kills wild yeast and bacteria. The condition of your grapes and pH levels may vary the amount needed. This agent helps to clear the way for your yeast, better allowing it to do its job. Sulfites also aid in inhibiting enzymatic browning in white wines, and improves the flavor when used correctly.
Potassium metabisulfite is a common wine or must additive, in which it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color and delicate flavors of wine.
The typical dosage is 1/4 tsp (1.23 milliliters) potassium metabisulfite per six-gallon bucket of must (yielding roughly 75 ppm of SO2) prior to fermentation; then 1/2 tsp per six-gallon bucket (150 ppm of SO2) at bottling. Most commercial wineries do not add more than 30ppm at bottling.
1/4 tsp of Potassium Metabisulfite adds 50ppm to 18.92 Liters of must.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.
Potassium metabisulfite is sometimes used in the brewing industry to inhibit the growth of wild yeast.