Physical Characteristics:

• Appearance: white powder
• Color: white
• Odor: spicy and suffocating smell of SO2

Use in Enology:

• Properties: sulfation of must and wines
• Usage dosage: 2g per liter of POTASSIUM METABISULFITE for approximately 1g per liter SO2
• Preparation: dissolve in ten times the amount of water

Potassium metabisulfite is the most well-known preservative used in the wine production process. It exhibits antiseptic, antioxidant, and anti-oxidative action when added to the must and subsequently to the wine. Half of its weight corresponds to the pure sulfur dioxide it contains. It is added before the start of fermentation, after its end, and during the preservation of the produced wine.

Metabisulfite is always added at specific times:

• Immediately after the grapes are pressed: It is very important to add it before the start of alcoholic fermentation, to effectively kill unwanted yeasts and bacteria.
• Immediately after the end of alcoholic fermentation: Adding a second dose is necessary to protect the wine against oxidation.
• During the preservation of the wine: If the wine remains in the barrel for a long time and certainly before bottling, another addition of sulfurous is needed.