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Potassium metabisulfite

Essential oenological additive that plays a vital role in various processes. It acts as an antioxidant, preventing alterations in the colour and taste of musts and wines.
Technical sheet
Safety data sheet
Potassium metabisulfite is a key additive in enology and plays several key roles in winemaking processes:

  • Antioxidant: potassium metabisulfite acts as an antioxidant, preventing oxidation of musts and wines. This helps prevent the occurrence of unwanted colors and organoleptic changes in wines, maintaining their freshness and stability.
  • Inactivation of oxidative enzymes: blocks the action of oxidative enzymes in grapes and musts, preventing them from causing unwanted reactions that could compromise wine quality.
  • Antimicrobial: acts as an effective antimicrobial, delaying or preventing the development of undesirable indigenous microflora in musts and wines. This helps preserve the microbiological purity of wine.
  • Solvent: potassium metabisulfite has the ability to act as a solvent on grape cells, facilitating the extraction of phenolic substances and coloring matter. This is especially important for the extraction of desired compounds during fermentation and maceration.

Potassium metabisulfite 100%.

  • 10-30 g/hl on must, depending on the state of the grapes
  • 2-5 g/hl on wine, in clarification, at racking and after filtration
  • 10-15 g/hl for storage of sweet filtrates

1 g of potassium metabisulfite develops about 0.56 g SO2.

Legal limits according to Reg. (EU) 2019/934 expressed as total SO2:

  1. SULFUR DIOXIDE CONTENT OF WINES
    – 150 mg/l for red wines
    – 200 mg/l for white and rosé wines.
  2. SULFUR DIOXIDE CONTENT OF FORTIFIED WINES
    – 150 mg/l if the sugar content is less than 5 g/l
    – 200 mg/l if the sugar content is 5 g/l or more
  3. SULFUR DIOXIDE CONTENT OF SPARKLING WINES
    – 185 mg/l for all categories of quality sparkling wines
    – 235 mg/l for other sparkling wines

Warning: it is advised to inquire about each state’s limits and restrictions for
possible variations.

Dissolve the product in a little water or wine and add it into the mass to be treated, homogenizing it thoroughly.

0.250 kg, 1 kg and 5 kg bag. 10 kg and 25 kg bag.
Store in a cool, dry place and away from heat sources.
Do not store the product in metal containers.

Potassium metabisulfite is a key additive in enology and plays several key roles in winemaking processes:

  • Antioxidant: potassium metabisulfite acts as an antioxidant, preventing oxidation of musts and wines. This helps prevent the occurrence of unwanted colors and organoleptic changes in wines, maintaining their freshness and stability.
  • Inactivation of oxidative enzymes: blocks the action of oxidative enzymes in grapes and musts, preventing them from causing unwanted reactions that could compromise wine quality.
  • Antimicrobial: acts as an effective antimicrobial, delaying or preventing the development of undesirable indigenous microflora in musts and wines. This helps preserve the microbiological purity of wine.
  • Solvent: potassium metabisulfite has the ability to act as a solvent on grape cells, facilitating the extraction of phenolic substances and coloring matter. This is especially important for the extraction of desired compounds during fermentation and maceration.

Potassium metabisulfite 100%.

  • 10-30 g/hl on must, depending on the state of the grapes
  • 2-5 g/hl on wine, in clarification, at racking and after filtration
  • 10-15 g/hl for storage of sweet filtrates

1 g of potassium metabisulfite develops about 0.56 g SO2.

Legal limits according to Reg. (EU) 2019/934 expressed as total SO2:

  1. SULFUR DIOXIDE CONTENT OF WINES
    – 150 mg/l for red wines
    – 200 mg/l for white and rosé wines.
  2. SULFUR DIOXIDE CONTENT OF FORTIFIED WINES
    – 150 mg/l if the sugar content is less than 5 g/l
    – 200 mg/l if the sugar content is 5 g/l or more
  3. SULFUR DIOXIDE CONTENT OF SPARKLING WINES
    – 185 mg/l for all categories of quality sparkling wines
    – 235 mg/l for other sparkling wines

Warning: it is advised to inquire about each state’s limits and restrictions for
possible variations.

Dissolve the product in a little water or wine and add it into the mass to be treated, homogenizing it thoroughly.

0.250 kg, 1 kg and 5 kg bag. 10 kg and 25 kg bag.
Store in a cool, dry place and away from heat sources.
Do not store the product in metal containers.

A perfect combo with:

Anhydrous citric acid

for decisive action in obtaining fresh and delicate wines

Show more
L-ascorbic acid

for preventing the occurrence of oxidative phenomena

Show more
  • Reduction of dissolved oxygen in wine
  • Ferric complex stabilisation
  • Decrease in oxidation-reduction potential
  • Improved tartaric stability
  • Color protection
  • pH correction
Find out more
Potassium metabisulfite
  • Reduction of dissolved oxygen in wine
  • Elimination of oxidases
  • Decrease in oxidation-reduction potential
  • High antimicrobial action
Find out more

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