Description

Sodium Metabisulphite

Sodium Metabisulphite (E223) has many uses, both in winemaking and in the food industry. In winemaking, it has a dual purpose, as a sanitiser and as a preservative.

Why you need sodium metabisulphite.

In home winemaking (such as when making fruit wines like blackberry wine), winemakers use sodium metabisulphite to

• Sanitise equipment before fermentation.
• Kill wild yeast and bacteria that could spoil the wine.
• Protect wine from oxidation (preventing browning and off-flavours).
• Stabilise wine before bottling.

Winemakers often use Campden tablets, which provide a measured dose of sodium or potassium metabisulphite.

If you are making country wines, you need to store them for at least 6 months to 1 year to mature. During this time the wine changes completely in bouquet and taste. The addition of sulphite will preserve the wine during this time. The most common form is now a tablet called Campden, which is a compressed sodium metabisulphite tablet form making it easier to dose and use.

How do you use sodium metabisulphite?

For sanitising, you need to add 1 teaspoon per pint of water, make sure that this comes in contact with all the equipment and tip away. Do not swill out as this removes the sulphite protection. The popularity of its use as a sanitiser has declined over the years as the fumes given off are extremely strong and can cause health problems.

For preserving, add a maximum of 1/4 teaspoon per gallon of wine if Campden is not used.

Alternatives.

As a sanitiser, we recommend Suresan. Suresan is easier to handle, stronger and most important, does not have the irritating vapours that sodium metabisulphite has.

For preserving, we strongly recommend Campden tablets as they are a measured dose.

Technical Data

When in a solution, it breaks down to bisulphite and then to sulphur dioxide gas.

Tips.

Use is a well-ventilated room.

Do not use if you have breathing difficulties.