PRESERVATIVES : Winemaking INGREDIENTS

---

• NISIN, E-234 (TDS)
• Natamycin, 50% Food Grade, E-235 (TDS)

NATAMYCIN, 50% FOOD GRADE, E-235

It is used in wine making, at the time of Bottling, in sweet wines or wines of Low Acidity, which are more vulnerable to Re-Fermentation.

High Levels of Sulphur Dioxide (SO2) and / or Potassium Sorbate levels are often used in such wines, which have;

• Raised Health Concerns; & 
• Also can impair Wine Quality

The Study proved, Yeast strains associated with wine spoilage are sensitive to low Natamycin Levels (< 3mg / Liter).

So, Natamycin could increase consumer Safety by enabling a decrease in Levels of Sulphur Dioxide and Potassium Sorbate added to wine, with added benefits to the Organoleptic Quality of the Wine.

Natamycin can be considered as a “Processing Aid”, since at Ambient storage, it would achieve complete Yeast killing before being degraded.