Ossistop It is a high quality product, ideal for professional and domestic use.
General features stabilizer come
The effectiveness of this wine stabilizer is due to the synergistic action of the agents to reduce the components: Ascorbic acid rapidly reduces oxygen dissolved in wine and, in combination with citric acid, prevents the formation of iron -based complexes, turbidity (ferric box); The present sulfur dioxide ensures the decrease of the potential to reduce the oxidation, with a prolonged reduction action.
Ossistop offers better stability of the color, perfume and aroma of wine, intensifying its organoleptic characteristics, such as the freshness of taste and fruits.
Ossistop ensures the maintenance of bottled wine, without oxygen, without changing the free SO2 values. Interferes with enzymatic cases and microbial destruction.
Conditions of use
Dissolve the dose of ossistop in 10 parts of wine and add mixing, in the mass or before the last filter.
Dosage stabilizer wine
- 10-25 g/hl for white and rosé wines;
- 10-20 g/hl in red wines.
COMPOSITION
- E 330 anhydrous citric acid 40% ± 0.5;
- E 224 Potassium metabisulfit 36% ± 0.5;
- E 300 L-ascorbic acid 20% ± 0.5;
- E 353 metatartric acid 4% ± 0.5.
PACKING
1 kg package.
Store in a cool, dry, preferably under 25 ° C.
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Price on request.
Orders at no 0374494920
Prices on request.
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Phone: 0737 037 784
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