By adding potassium metabisulfite to the must, we protect the wine from the action of unwanted microorganisms and oxidation, which can cause alterations in the wine. It acts as a disinfectant and simultaneously as an antioxidant, thus preventing oxidation and the yellowing of wines.

• Doses: 10-30 g/100kg in the must, depending on the sanitary condition of the grapes. 2-5 g/100kg in wine, during distillation, racking, or after filtering. 10-15 g/100L for the preservation of filtered wines. 1 g of potassium metabisulfite produces approximately 0.5 g of SO2.
• How to use: Dissolve in a small amount of liquid and add uniformly to the mass you are processing.
• Storage: Keep in a cool, dry, and ventilated area.

Potassium metabisulfite is added:

• Immediately after the crushing of the grapes
• Immediately after the end of alcoholic fermentation
• During the preservation of the wine