White Desulphurised Must

Caviro Extra white desulphurised must is obtained from the desulphurisation of white wine grape must. It is a uniform liquid with a typically fruity smell and flavour.

Technical data

Parameter Average value
Degrees Baumé As requested by customer
Actual alcohol concentration < 1 % w/w
Total sulphur dioxide < 120 mg/l
Total acidity > 4.8 g/l
Net dry extract > 13 g/l
Lead < 0.10 mg/l
Cadmium < 0.03 mg/l
Ochratoxin A < 2 μg/l

Sectors of application

  • Food products
  • Wine

Certification

Storage and preservation

At a temperature below 5°C, away from direct sunlight and heat sources.

Packaging

Refrigerated tankers.

Safety

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CONTACT US

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Paolo Serra

Paolo Serra,
Head of raw materials procurement,
by-products and must sales

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