Potassium Metabisulfite

Potassium Metabisulfite is a crucial tool in winemaking, serving multiple roles to protect and preserve your wine throughout the winemaking process. Commonly referred to as "SO₂" or "sulfites," this versatile powder helps control unwanted bacteria and indigenous yeast, ensuring that your selected cultured yeast thrives and produces a clean, well-fermented wine.

Key Uses in Winemaking:

• At Crush: Sulfites inhibit spoilage bacteria and native yeast present on fruit, equipment, tanks, and tubing. This "clean slate" approach allows cultured yeast—more tolerant to sulfites—to rapidly colonize the must and dominate fermentation.
• Preventing Oxidation: Sulfites help prevent enzymatic browning, preserving the delicate flavors and aromas of both musts and finished wines.
• Protection During Aging and Bottling: Proper sulfite levels continue to inhibit spoilage organisms and scavenge oxygen during storage, ensuring the wine maintains its quality and complexity.

Important Considerations:

• pH Sensitivity: The amount of sulfite required depends on the wine's pH, with lower pH levels needing less SO₂ for effective protection.
• Aging in Barrels: Free SO₂ levels decrease more rapidly in barrels compared to glass or stainless steel. Careful monitoring and adjustments are necessary when aging wine in wood cooperage.
• Potency and Usage: Potassium Metabisulfite is typically used in powder form. A common dose is 1/4 tsp per 5 gallons of must, which adds 50 ppm of SO₂. Since the potency of the powder diminishes over time, replace it annually to maintain accurate dosing. Older Metabisulfite can still be repurposed to create sanitizing solutions for equipment.

A Must-Have for Every Winemaker: Whether you’re just starting out or perfecting your craft, Potassium Metabisulfite is an essential addition to your winemaking supplies, offering peace of mind and superior protection for your wine at every stage.