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KYLMÄ® SR is recommended for application on still rosé and white wines, whatever their level of instability.
KYLMÄ® SR does not stabilise calcium tartrate.
Like metatartaric acid and CMC, KYLMÄ® SR can react with lysozyme. Wines must be protein stable.
Can be used on still red wines. However, for the latter we recommend the use of KYLMÄ® INTENSE.
Ask your oenologist for advice.
This product can be added directly without requiring prior rehydration: it is DROP&GO !
