Ferroblock
GEL29.00
By lowering the redox potential of the wine, Ferroblock prevents the onset of oxidation reactions that can make the wine lose freshness and liveliness. Excellent results have been achieved in preventing and treating colour loss caused by oxidase casse. When Ferroblock is added to the wine before its last filtration before bottling, it ensures long-lasting stability and plays a decisive role in creating fresh, delicate, intensely fruity wines. Composition: anhydrous citric acid, potassium metabisulfite, L-ascorbic acid. Main application: prevents wine oxidation. Dosage: • 10–25 g/hL for white wines; • 10–20 g/hL for red and rosé wines. Adding 10 g/hL increases the total SO2 level by approximately 20 mg/L.
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