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Microcid

To prevent fermentation of wines bottled with residual sugars

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Product Description

ABOUT MICROCID
IDEAL USE:PROTECTION AGAINST RE-FERMENTATION IN SWEET BOTTLED WINES.
  • Due to its potassium sorbate content, Microcid helps prevent re-fermentation of wines containing residual sugar.
  • Microcid inhibits bacterial alterations, by stabilizing free SO2, and inhibits lactic bacteria which metabolize sorbic acid.
  • It prevents the formation of the geranium like odor that can be derived from the usage of straight sorbate.
  • Reducing components (KMS and citric acid), prevent oxidation and hinder volatile acidity production.
DOSAGE RATE & USAGE INSTRUCTIONS
  • 25-50h/hL
  • Dissolve in about 10 parts of warm water and add uniformly to the clarified and filtered mass.

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