APPLICATION - In musts and wines, acts as an antioxidant, antioxidase and antiseptic agent against micro-organisms. It gives better phenol stabilisation.
DOSAGE - 10-30 g/hl in musts according to grape condition. 2-5 g/hl in wines at clarification, racking or after filtration. 10-15 g/hl to preserve sweet wines.
INSTRUCTIONS - Dissolve in a small amount of water and add to the must of wine to be treated.