Why grape must is sulphited
Fresh grape must is sensitive to microbiological and oxidative changes. SO₂ is used to limit unwanted fermentation and support storage and transport before further processing.
An intermediate raw material
Sulphited must is often an intermediate product rather than a final product for every application. Its final use depends on grape origin, technical specifications and the processing route that follows.
What a B2B buyer considers
Origin, colour, raw-material condition, SO₂ level, volume, loading timing and destination are key parameters in a commercial quotation.
Technical and regulatory requirements may vary by product and market. For commercial use, request the relevant specifications and documentation.
