AEB Microcid 500g

AEB Microcid 500g

Antimicrobial and antioxidant stabilizer
Microcid is a balanced formulation that acts synergistically to offer maximum protection against unwanted refermentations and oxidations in wines, ciders, and fruit juices.

Microcid substitutes sterilizing filtration or pasteurization as it represents the easiest and most economical treatment for wines or ciders presenting some residual sugar.

Microcid substitutes to advantage antibiotic-based fungicides such as Pimaricine, which cannot be added to wine, as stipulated by the EEC and all the most important wine-producing and consuming countries in the world (any traces of such antibiotics would prevent the sale of the affected wines abroad).

Sorbic acid, on the other hand, due to its harmless and inexpensive application, has long been used as a fungicide and a fungistatic by the Wine Industry of many producing countries. However, the current worldwide trend towards high-quality wines has made many operators reluctant to use sorbic acid due to the well-known, occasional formation of a bacteria-induced off-odour called hexanediol, better known as
"geraniol". This is the reason why AEB has set up Microcid.

Microcid inhibits wine refermentation by inactivating a wide range of yeasts (Saccharomyces Cerevisiae p.v. Cerevesiae and Bayanus, Rosei, Kloeckera aiculata, Hanseniaspora anomala, etc.). At the same time, its complete formulation stabilizes the free SO2 at constant high levels, resulting in a strongly reinforced inhibiting action of its potassium sorbate component and total protection from any bacteria-induced break-down effect: the formation of "geraniol" is permanently eliminated.

Thanks to the synergistic effect of its reductive components, Microcid is also ideally suited for preventing oxidative occurrences that can seriously affect a wine's final quality. At the same time, it also inhibits any increase in volatile acidity and prevents the formation of flor yeast.

Wines treated with Microcid show a considerable improvement in colour, bouquet and flavour after just a few days. Microcid preserves the freshness of taste and the fruity characteristics of the treated wines
while highlighting the finesse and intensity of their bouquet. The microbial and organoleptic stability obtained is permanent in time, and this guarantees that all the most desirable characteristics of a given
wine are preserved even under difficult storage conditions or after a prolonged ageing process.

COMPOSITION AND TECHNICAL CHARACTERISTICS
Potassium sorbate 54% (50 g/hL brings about 200 mg/L of sorbic acid), anhydrous citric acid 21,6%, potassium metabisulfite(a) 15,7% (50 g/hL will increase the total SO2 by 45,2 mg/L), ascorbic acid 8,7%.
(a) = sulfite

DOSAGE
50 g/hL.

STORAGE AND PACKAGING
Store in a cool, dry place, away from direct sunlight and heat.