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winemaking / biotechnology / specific treatments / other / desulfin c

DESULFIN C

Product for eliminating sulfur compounds in wines

   
Desulfin C
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

Hydrosulphuric acid, or hydrogen sulphide (H2S), with its characteristic smell of bad eggs, is formed during fermentation as a result of the reducing action of yeasts on sulphur-containing compounds. To neutralise this fault, intervention in very short time frames is advisable with the addition of a cupric solution such as, for example, the Desulfin C, formulation provided by AEB, which is suitable for the production of organic wines. The combined action of Desulfin C, containing this cupric component and the absorbent yeast cell walls, solves these issues with no risk of exceeding the legal limit of 1 mg/L of copper.

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Desulfin C
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Activated bentonite, yeast cell walls, copper citrate.

Packages

1 kg net packs.

Documentation

Technical data sheet download
Safety data sheet download
Declaration of conformity download
product
DESULFIN C
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