Prevents chemical and enzymatic oxidation in white musts. Preserves freshness and intensity of aromas.
Composition: metabisulfite, ascorbic, gall tannin.
10 g/hl increase total SO2 by 27 ppm.
Packaging: 1 Kg – 25 Kg
Prevents chemical and enzymatic oxidation in white musts. Preserves freshness and intensity of aromas.
Composition: metabisulfite, ascorbic, gall tannin.
10 g/hl increase total SO2 by 27 ppm.
Packaging: 1 Kg – 25 Kg
