SO2 Addition as Potassium metabisulfite (K2S2O5)
Use this calculator to calculate the amount of KMS to add
SO2 is added to must, juice or wine to aid in the prevention of oxidation and/or spoilage.
When SO2 is added to must, juice or wine, it exists in either a free or a bound form. The free form consists of, molecular SO2 (which is the form active that is active against microorganisms), the HSO3- and the SO3-, all of which exist in a pH dependent equilibrium. Because the percentage of FSO2 that exists as the active molecular form is dependent on the pH, the pH should be mesured prior to SO2. A decrease of pH prior to SO2 addition will result in increase effectiveness of SO2.
Most effective concentrations for liquid SO2 solution are between 6% and 8%.
- Techniques for chemical analysis and quality monitoring during winemaking (2000) by Patrick Iland, Andrew Ewart, John Sitters, Andrew Markides and Nick Bruer - (Patrick Iland Wine Promotions);
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