Via-Rek Potassium disulphite E224 Potassium pyrosulphite for foodstuffs - preservative 10 g

Dosage: 1 g of Potassium Disulphite represents 0.575 g of the active substance - sulphur dioxide.

• Table grapes: up to 10 mg/l _SO2
• Fruit wine, sparkling wine and sparkling fruit wine: up to 0,2 g/l _SO2
  
• Concentrated grape juice for home winemaking: up to 2 g/l _SO2
• Vegetables and fruit in vinegar, oil or brine (excluding olives): up to 0,1 g/kg _SO2
• Processed white vegetables: up to 0,05 g/kg _SO2

Wine:
Potassium disulphite is a common additive (labelled E224 as a food additive) in wines and musts, where it releases _SO2 sulphur dioxide ('sulphation').It protects against the growth of wild microorganisms and acts as an effective antioxidant, thus protecting the colour, taste and aroma of the wine.
Typical dosage is 1/4 teaspoon of potassium disulfite per six-gallon barrel of must (approximately 75 ppm _SO2) before fermentation and 1/2 teaspoon (150 ppm _SO2) at bottling.
When sanitizing winemaking equipment, a spray with a 1% _SO2 solution (2 teaspoons of potassium disulphite per liter) is used

Beer
Potassium disulfite is sometimes used is sometimes used is sometimes used in the brewing industry in the brewing industry to inhibit the growth of wild yeasts, bacteria and fungi. It's called "stabilisation". Disulphite is also used to neutralise chloramine, which is added in drinking water treatment plants to disinfect the water. In the Czech Republic, sodium hypochlorite is overwhelmingly used to disinfect water. The use of chloramine increases the concentration of undesirable ammonium ions in the water. This applies to both home brewing and commercial production. It is not used so much for brewing beer, because the wort is almost always boiled and therefore most of the microorganisms are destroyed anyway. But it can be added to the water used in crushing the barley to remove chloramines that can cause a phenolic aftertaste in beer. (A. J. DeLange)