Wine Making
A range of additives which can be used to improve the overall flavour of home made wine.
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Potassium Metabisulphite
£10.00
When dissolved in water this releases sulphur dioxide which has many important properties in wine and beer making:-
It has antiseptic qualities which will stun, if not kill, the bacteria and wild yeasts in or on fruit.
It has antioxidant qualities which help prevent the effects of oxidation in beer, cider or wine.
It destroys the enzyme that causes enzymatic browning in juice, similar to what happens to an apple if it is sliced and exposed to the air.
Without sulphite in some form much wine would be brown or amber in colour, smell oxidized (or have a sherry-like aroma), and would probably be ruined by bacterial spoilage.
Beer makers will also appreciate that sulphite also removes chlorine from water and therefore reduces the chance of beer being tainted with TCP flavours.
We recommend Potassium Metabisulphite both for adding to wine and as a steriliser but Sodium Metabisulphite as a steriliser only as it does impart a significant aroma and flavour to the wine especially in the short term.
1Kg Pack size
