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Metavimon has the property of inhibiting the crystallization of potassium bitartrate and neutral calcium tartrate.
| Objective | |
|---|---|
| Ecologico |
It acts by inhibiting the crystallization of the potassium bitartrate salts and calcium tartrate, preventing the approach of insolubilized tartrate molecules and, therefore, the growth of crystals.
When added to wine, Metavimon slowly hydrolyzes, transforming back into tartaric acid and gradually losing its activity.
The efficacy of Metavimon depends on the storage temperature of the treated wine. At low temperatures its hydrolysis is slower.
Metavimon has a high esterification rate.
Indicated for tartarically unstable white, rosé and red wines, where it is necessary to avoid precipitations due to tartaric salts.
Finished wine: 5-10 g/hl
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