Ossistop

Description

GENERAL CHARACTERISTICS VIN STABILIZER

The effectiveness of this stabilizer for wine is due to the synergistic action of component reducing agents: ascorbic acid rapidly reduces oxygen dissolved in wine and, in combination with citric acid, prevents the formation of iron-based complexes, turbidity (ferric cassette); the sulfur dioxide present ensures the decrease of the oxidation reduction potential, with prolonged reduction action.

Ossistop offers a better stability of the color, perfume and aroma of wine, with the intensification of its organoleptic characteristics, such as the freshness of taste and fruit.

Ossistop ensures the maintenance of the qualities of bottled wine, without oxygen, without changing the free SO2 values. It interferes with enzymatic cases and microbial destruction.

USAGE CONDITIONS

Dissolve the dose of Ossistop in 10 parts of wine and add by stirring, by mass or before the last filtration.

STABILIZER DOSAGE COMES

• 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 metabisulphite 36% ± 0.5;
• E 300 L-ascorbic acid 20% ± 0.5;
• E 353 metatartaric acid 4% ± 0.5.

PACKING

1 kg package.

Store in a cool, dry place, preferably below 25 ° C.

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