Wine production and preservation requires a certain amount of sulphur dioxide. Wine sulphation is a process which has been practised for centuries for the purpose of preventing wine diseases in order to keep it healthy and prevent it from turning brown, as well as protecting it from disease-causing microorganisms.
The action of sulphur dioxide is clear: first it selects the microorganisms capable of correctly fermenting the sugar content of the must, and then, during the wine production, sulphur dioxide is able to break cellular walls, freeing their content and therefore spreading the pigment and tannin of the must more quickly, increasing the intensity and colour hue.
The product dosage to be used depends mainly on the health of the grape, its ripeness, the condition of the wine containers, their construction material, the winemaking system and the fermentation system. Taking into account these factors, the dosage to be used would be between 100 and 300 mg/L for red wine and between 50 and 200 mg/L for white wine.
The product is packaged in 5 and 10 g tablets, in boxes of 10 or 25 units.
SAFETY DATA SHEET