| |
The third method, using a 10% dilute solution, is very practical, particularly for sulfiting many small batches.
A sulfiting agent can be added to foods and beverages in the form of sulfur dioxide (a gas) or as potassium bisulfite or metabisulfite (powders). In solution, all forms act the same way, releasing sulfur dioxide.
 See also: Yield, Off, Wine, Sulfur, Still
  
|
RSS
