|
Potassium metabisulfite both prevents most wild microorganisms from growing,
and it acts as a potent antioxidant, protecting both the color, and delicate
flavors of wine.
Typical dosage is 1/4 tsp potassium metabisulfite per 6 gallon bucket of must
(yielding roughly 75 ppm of SO2) prior to fermentation, and 1/2 tsp per 6 gallon
bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium
metabisulfite per L) solution.
|
