Stabilizing Citrosol rh (1 kg)
Preparation based on potassium metabisulphite, citric acid and ascorbic acid for the chemical-physical stabilisation of wine. It prevents the appearance of alterations caused by the contact of wine with oxygen such as colour darkening, the appearance of oxidised odours and iron oxide.
Applications: antioxidant protection; prevention of iron oxidation.
- 10 to 20 g/hL as a normal preventive.
- 20 to 40 g/hL for wines subject to chemical and physical alterations.
- 10 g/hL of Citrosol rH provides approximately 28 mg/L of SO₂.
- Maximum legal dose in the EU: 108 g/hL.
Directions for use:
Dissolve Citrosol rH directly in the wine, in a ratio of 1:10, and add uniformly to the mass to be treated, avoiding oxygen inputs.
Packaging: 1 kg bag.