• Preventive use (white, rosé, red): 20 g/hL (200 ppm) in juice or must after the first quarter of fermentation (after the first 50 g/L of sugar). In red winemaking, incorporate beneath the cap.
• Curative use (treatment of a stuck or sluggish fermentation) : 30 to 40 g/hL (300 to 400 ppm) for red wines, 20 g/hL (200 ppm) for white/rosé wines. Refer to our restart protocol.
UE regulation: Maximum legal dose: 40 g/hL (400 ppm)
USA Regulation 27 CFR 24.246 No Specific TTB Limitation