Delays the formation of tartaric sales (both potassium and calcium) in wine, and is a highly purified cellulose gum.
Essential for optimum tartrate stabilisation of wines that contain a high calcium content liable to form precipitates in the bottle.
Harmonises the structure of weak wines and increases the impression of volume and fullness in mouth, re-establishing the balance of flavours.
Contains 52 to 55% available sulphur dioxide, is an antiseptic against yeast/bacteria and operates as an antioxidant activity.
Simplify the sulphiting operation for wines matured under wood and allow for gradual uniform release of the required dose of SO2.