Stabilizer
for wines, juices & beverages
A blend of potassium metabisulphite, citric acid and ascorbic acid in ideal proportions for stabilization of wine and juices. Not only stabilizes the physical and biological condition of wine, but also preserves the colour, brilliance and bouquet of the finished beverages, even after long storage.
Dosage: 2.5 - 3g / 10L