Kaliumbisulfit (K2HSO3) – 1 L – konserveringsmiddel og antioxidant – (IOC, Epernay, Frankrig(
200,00 DKK
In StockDet er både uprofessionelt og ukorrekt af bruge Kalium-meta-bi-sulfit (KMS) eller andre former for Kaliumsulfit til konservering af færdige vine og for så vidt også uhensigtsmæssig at bruge KMS ved forebyggelse af oxidation af most og under fermentering. Årsagen er at tilførte Kalium-ioner jo medfører nydannelse af vinsten i flaskerne efter tapning (kun druevine med vinsyre) , da udfældningen af vinsten er en langsommelig proces.
Derfor anbefaler Pumpton College i Brighton, Comittee Interprofessionel du Vin de Champagne (CIVC) at bruge Ammoniumbisulfit, som fås i en lang række forskellige koncentrationer i vandig opløsning, klar til direkte tilsætning.
VinoSigns lagerfører IOC’s Kaliumbisulfit 150g/L SO2 i 10 L dunke til producenter, men også mindre portionen aliqouteret i mindre plastflaske på 100 mL, 500mL og 1 L
Opløsningen – klar til brug – indeholder 150 g/L total SO2 og 40 g/L total NH3
DATABLAD for IOCs Kaliumbisulfit 150 g/L ses her: FT BISULFITE DE POTASSIUM 150 (EN)
Dosering ved brug af “Kalium-Bisulfit 150”:
1 L pr. 1000 L Vin (1000x fortyndet) svarer til 150 mg/L total SO2 (TSO2)
100 mL pr. 100 L Vin (1000x fortyndet) svarer til 150 mg/L total SO2 (TSO2)
500 mL pr. 1000 L Vin (2000x fortyndet) svarer til 75 mg/L total SO2 (TSO2)
50 ml pr. 100 L Vin (2000x fortyndet) svare til 75 mg/L total SO2 (TSO2)
250 ml pr. 1000 L (4000x fortyndet) svarer til 37,5 mg/L total SO2 (TSO2)
25 ml pr. 100 L Vin (4000x fortyndet) svarer til 37,mg/L total SO2 (TSO2)
100 ml pr 1000 L (10.000x fortyndet) svarer til 15 mg/L total SO2 (TSO2)
10 mL pr. 100 L (10.000x fortyndet) svarer til 15 mg/L total SO2 (TSO2)
Plumpton forskrift for anvendelse af Ammoniumbisulfit kan findes her: PLUMPTON 2023 Student notes – Principles of Sparkling Wine[63]
Plumpton Protocols 2023
Beskrivelse
POTASSIUM BISULFITE 150 g/L
SULFUROUS PRODUCTS
Legal dose limit: comply with the legislation in force.
OENOLOGICAL APPLICATIONS
POTASSIUM BISULFITE AT 150 g/L applies in different ways:
• On must: In the must collecting tank to prevent oxidase taint and any microbial contamination. • For red wines: When vatting or whilst pressing, to extract and stabilise colouring matter.
• With base wines (vin clair):
• To stop the development of lactic bacteria,
• To ensure good protection for the wine against microbial attack after malolactic fermentation, • After secondary fermentation, use with the finishing liqueur to ensure the wine’s good keeping.
POTASSIUM BISULFITE AT 150 g/L can be used throughout the wine making process from pressings to must to finished wine. The three main properties are :
• It is a yeast selective factor by limiting the development of undesirable yeasts.
• By acting as an antioxidant, it plays a role in preventing oxidative breakdown, wine deterioration (vent taste) and maderisation.
• It facilitates the extraction of colour by promoting the dissolution of the anthocyanins contained in the film. • It allows the colour to be fixed in red wines.
INSTRUCTIONS FOR USE
Homogenize properly after addition in wine or must.
Avoid contact with metallic items (iron, copper or aluminium).
DOSE RATE
• At harvest: up to 7 cL/hL depending on the winemaking conditions.
• On base wines (vins clairs): for the conservation of wines, follow the advice of the oenologist.
PACKAGING AND STORAGE
• 1 L, 5 L, 10 L, 20 L, 1000L cans.
Store in a dry, well-ventilated, odour-free room at a temperature of 10 to 25°C. Once dissolved, the preparation must be used quickly.