A wine with microbiological disorders
cannot be sold. Besides cellar hygiene, sufficient sulphuring
and permanent SO2-control are the decisive factors to assure
that bottled wines are not microbially infested. Vitamin C and
sorbic acid have a supporting effect.
Kadifit Pure potassium disulfite for sulphuring.
Ercobin A chemically pure vitamin C product
(L(+) ascorbic acid). Protection against oxidation and untypical ageing
characters; aroma stabilisator.
Vinosorb® neu Potassium sorbate for the prevention
of secondary fermentations.
VinProtectNEU Special product to protect against oxidation, undesirable microorganisms and for the preservation of the aroma potential.
