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Sulfamol has the particularity of providing sulfur dioxide (SO2) and ammonium ions (NH4+) together, so that when used on must during vinification it protects it.
A correct use of SO2 allows obtaining less oxidized wines, with a better color and aroma, and a lower volatile acidity, due to the effects it can exert:
On grapes or must.
Normal dosage in grape harvest:
The dosage depends on the state of health of the grapes and the acidity of the must.
It is necessary to indicate that 1 liter of:
Note: A dose of 10 ml/hl of Sulfamol 640 provides 17.7 mg/l of EAN (Easily Assimilable Nitrogen).
Current European legislation provides for the use of ammonium bisulfite (NH4HSO3) exclusively in alcoholic fermentation according to the maximum limit of 0.2 g/l.
The total sulfur dioxide content may not exceed 150 mg/l for red wines and 200 mg/l for white and rosé wines. If the amount of residual sugar (expressed as glucose+fructose) is equal to or greater than 5 g/l, the permitted values are 200 mg/l for red wines and 250 mg/l for white and rosé wines.
Protection of the polyphenolic fraction in red grape harvestsRead more
Protection of the aromatic fraction for white and rosé grapes and mustsRead more
If you are thinking about how to reduce the use of SO2, increase acidity, complexity, or how to perform subtle clarifications while respecting the organoleptic properties of your wines, this is for you!
Check out our new tools and solutions for this harvest.