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Sulfite

3 products

  • Potassium Metabisulfite - PLACEHOLDER Potassium Metabisulfite - PLACEHOLDER

    Potassium Metabisulfite

    6 reviews

    Potassium Metabisulfite, (often referred to as "SO2", "sulfites" "meta", or "meta-bi") has several uses in winemaking. At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins, processing equipment, tanks, tubing, etc). The amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively "wipes the slate clean" for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation. In addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen. Note that the exact amount needed to effectively do the job is determined by the pH of the wine. Refer to our MoreManuals! on Red or White Winemaking or one of the winemaking books that we offer for a complete explanation on how to properly manage sulfites. In addition, it's important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely. The most common form of Metabisulfite is as a powder which is fixed with potassium or sodium. 1/4 tsp of Potassium Metabisulfite adds 50ppm to 5 gallons of must. Old Metabisulfite loses potency with time and should be replaced every year to assure that you are getting correct levels. You can use old Metabisulfite to make solutions for sanitizing equipment.

    $6.99 - $239.99

  • Campden Tablets (25) Campden Tablets (25)

    Campden Tablets - Sodium Metabisulphite (25 Tablets)

    13 reviews

    An essential ingredient in winemaking.   Sodium Metabisulfite, (often referred to as SO2, sulfites meta, or meta-bi) has several uses in winemaking. It is used at the crush, to help control the spoilage bacteria and indigenous yeast that may already be present on the fruit or the equipment. The amount used is enough to stop most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites. This effectively “wipes the slate clean” for the cultured yeast to step in and rapidly colonize the must.   Sulfites also help to inhibit the enzymatic browning of musts and finished wines. During storage and in the bottle, sulfites at the proper levels will protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen.   Campden tablets are Sodium Metabisulfite in an easier to measure format. Adds 75 ppm of sulfites at the rate of one tablet per gallon. These must be fully ground-up prior to use. Potassium Meta-bi in powder form, AD495 or AD500, is much easier to use if you have a scale and does not add sodium to your wine.   It is possible the sodium could contribute a very small salty flavor. Especially when making white wine it is preferable to add potassium over sodium since added potassium can later help with cold stabilization.   For more information refer to our MoreManuals! on Red or White Winemaking or one of the winemaking books that we offer for a complete explanation on how to properly manage sulfites.

    $1.99

  • Campden Tablets - Potassium Metabisulfite (KMS) - PLACEHOLDER Campden Tablets - Potassium Metabisulfite (KMS) - PLACEHOLDER

    Campden Tablets (Potassium Metabisulfite)

    In wine, used to suppress naturally occurring microorganisms and prevent spoilage. Also works as an antioxidant. Add at a rate of 1 tab/gallon to achieve 75 ppm free SO2.  These tablets use potassium metabisulphate as opposed to sodium metabisulphate.  Potassium based campden tablets are generally preferred by winemakers who do not want to add excess sodium into their wine.   Can also be added to water to remove chloramine (1 tab is sufficient for roughly 5-20 gallons)

    $1.99 - $79.99

What Is SO2?
Potassium Metabisulfite, (often referred to as "SO2", "sulfites" "meta", or "meta-bi") has several uses in winemaking. At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins, processing equipment, tanks, tubing, etc). The amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured wine yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively "wipes the slate clean" for the cultured wine yeasts to step in and rapidly colonize the must so that it can dominate the subsequent wine fermentation. In addition, sulfites also help to inhibit the enzymatic browning of both fermenting wine and finished wine so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen.

Using SO2:
Historically the most common form of Metabisulfite is as a powder. 1/4 tsp adds 50ppm to 5 gallons of must. Used Metabisulfite loses potency with time and should be replaced every year to assure that you are getting correct levels. You can use old Metabisulfite to make solutions for sanitizing equipment.

A more modern approach to sulfite use is the Efferbacktol powder packets. They disperse SO2 in a self-dissolving format that reminds us of alka-seltzer. We use them at crush as we are filling bins (we add them as we fill the container, bin or tank) and during storage. They are the most convenient when used in oak wine barrels as a 2 gram packet adds 9ppm to a 60 gallon barrel and a 5 gram packet adds 18ppm to a 60 gallon barrel. Keep them on hand in the cellar and your more likely to keep proper sulfite levels in your wine.

Some Useful Tips:
Here are some important elements about working with SO2 to keep in mind:
  • The exact amount needed to effectively do the job is determined by the pH of the wine.
  • Free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using an oak wine barrel you will most likely need to manage sulfite levels more closely.
For a complete explanation on how to properly manage sulfites please see our Sulfite Management Manual, as well as our Red Winemaking Manual and our White Winemaking Manual.

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