Potassium Metabisulfite

📌 Main Functions

✅ Eliminates or inhibits unwanted yeasts and bacteria.

✅ Protects against oxidation of must or wine.

✅ Maintains freshness, color, and aromas.

✅ Cleaning and disinfection of equipment.

Typical uses:

Fresh musts (before fermentation): 5–10 g per 100 L (≈ 30–60 mg/L SO₂).

Finished wine (preservation/racking): 2–5 g per 100 L (≈ 10–30 mg/L SO₂).

Disinfection of barrels and equipment: 10 g/L dissolved in water (rinse before use).

⚙️ How to apply:

Dissolve the measured dose in a little water or wine.

Add to the tank or demijohn, spreading it out well (stir or pump).

Measure free sulfur with a test kit or laboratory, to adjust without overdoing it.

⚠️ Precautions

Do not exceed 150 mg/L of total SO₂ in white/rosé wines or 200 mg/L in reds (the legal limit in the EU for most wines).

Excess SO₂ can cause unpleasant odors (sulfur, matchsticks) and affect the flavor.

Always wear gloves and a light mask when handling the powder: it is an irritant.