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DESULFIN C
Product for eliminating sulfur compounds in wines
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.
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Documentation
product
DESULFIN C
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