Applications – In musts and wines, acts as an antioxidant, antioxidase and antiseptic agent against micro-organisms. It will give better phenol stabilisation. Dosages, 10 – 30 grams per 100 litres in musts according to grape condition. 2 – 5 grams per 100 litres in wines at clarification, racking or after filtration. 10 – 15 grams per 100 litres to preserve sweet wines.I NSTRUCTIONS – Dissolve in a small amount of water and add to the must of wine to be treated.
