Use Sulphur Dioxide or Potassium Metabisulfite

[forest813]

Which of these is the preferred chemical to use to stabilize and provide a longer shelf life for red and white wine?

 

[Wade E]

You can use either NA-Meta which is Sodium Metabisulfite or K-Meta which is Potassium Metabisulfite. I prefer to use NA-Meta for sanitizing as its a little stronger for that and K-Meta for use in wines as I dont need any more sodium in take in my life.

 

[PeterZ]

The metabisulfites (potassium and sodium) convert to SO2 when added to the wine. Sulfur dioxide is a gas, and only available in pressurized cylinders. Improper use of this gas (like flooding a room with it) can be fatal. Just take a whif of sanitizing solution (3 TB metabisulfite per gallon of water) and you will be smelling SO2.