It allows to obtain less oxidized wines, protecting the color and aroma, and with a lower volatile acidity, due to its effects such as:
- Antioxidant: it possesses reducing properties, capturing oxygen and preventing oxidation.
- Antioxidase: Destroys oxidases, preventing cracks.
- Antimicrobial: It exerts an inhibitory activity on yeasts, lactic acid bacteria and acetic acid bacteria. Bactervin provides gallic acid to wine, reinforcing its antioxidant capacity. The theoretical SO2 yield provided by Bactervin is 50%.
On wines from problematic vintages with poor sanitary quality.
- Preventive 5-10 g/hl
- Curative 10-15 g/hl
- Maximum legal dose: 30 g/hl
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.