Fungicide for wine that prevents the development of yeasts with a purity of 99% and a concentration of sorbic acid of 74.64%. Find biological stability in your harvest with an excellent fungicidal effect. As it has an almost perfect purity, it restricts the creation of unpleasant odors from the grape.
SORBISOL K, excellent yeast inhibitor for sweet wines or wine cream
This type of nutrient favors the preparation of wines and derivatives for consumption by people, following current regulations in oenology.
Uses of Sorbisol K E202
- Inhibits the evolution of yeasts such as wine cream and treatment in sweet wines.
- Effective during the first stages of production, after receiving the grapes or during the production of the must.
- It can be combined with sulfur dioxide or in sterile filtration treatments.
- Ideal for wines with sugar residues that could re-ferment after being bottled.
Why is potassium bicarbonate used in wines??
It allows to reduce the excess of sugar and thus avoid reference once it has been introduced in the bottle. In addition, it prevents the yeasts existing in the raw material from growing.
dose of employment
For dry wine, it is recommended to use 10 grams per 100 litres. As for sweet wine, 20 grams per 100 liters for wines of 10ºGL and 25 gr/100 liters if they exceed 12ºGL. We recommend consulting with your trusted winemaker.
Composition
Potassium sorbate (E202) white granules.
Analytical composition
- Purity > 99%
- Humidity < 1 %
- Chlorides < 1000ppm
- Sulfates < 1000ppm
- Lead < 2ppm
- Aldehydes < 0.1%
- Heavy metals < 10ppm
- Mercury < 1ppm
- Arsenic < 3ppm
Presentation
1 kg container.
FOR OENOLOGICAL USE. In accordance with Regulation (EC) n606/2009..
EAN 3700128204720.
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