Salicon Liquid 30%

Added to beer or wine at the normal pH range of between 3.6 and 4.4 they act as potent bacteriostats/germicides, giving effective prevention of biological spoilage. In addition to this their antioxidant properties confer increased physical stability and prolonged shelf life. This reducing action is also important in achieving optimum conditions for the action of protease chill proofing enzymes when these are used. The maximum level permitted for SO2 in cask conditioned beer is 50 ppm. In all other beers only 20 ppm SO2 is permitted (Council Regulation 1333/2008/EC) Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as S02 must be labelled as allergenic (European Directive (2003/89/EC)). 10 ml Salicon Liquid 30% per hectolitre contributes 20 ppm sulphur dioxide (SO2)