Potassium sulphite, also known as potassium metabisulphite (K2S2O5), is commonly used in winemaking as a chemical preservative and antioxidant. It serves several important functions in the winemaking process. Here are the main uses of potassium sulphite in winemaking:
Sanitization: Potassium sulphite is often used as a sanitizing agent to clean winemaking equipment and containers. It helps kill or inhibit the growth of unwanted microorganisms such as bacteria and wild yeasts that can spoil the wine.
Antioxidant: Potassium sulphite acts as an antioxidant, preventing the oxidation of wine. Oxidation can lead to the loss of flavors, color, and aroma in wine. By adding potassium sulphite, winemakers can help preserve the freshness and quality of the wine over time.
Stabilizer: Potassium sulphite is used as a stabilizing agent to inhibit the growth of spoilage organisms and prevent refermentation in bottled wines. It helps maintain the desired characteristics and prevent off-flavors or off-aromas from developing.
Sulfur dioxide source: When potassium sulphite is added to wine, it releases sulfur dioxide (SO2), which is a natural byproduct. Sulfur dioxide is effective in preventing the growth of unwanted bacteria, yeasts, and molds. It also acts as an antioxidant and helps preserve the wine’s color and aroma.
It’s worth noting that some individuals may be sensitive or allergic to sulphites, so winemakers must follow regulations regarding sulphite usage and labeling to ensure consumer safety.
*Call for bulk pricing!