Activation process of food ion exchange resin for reducing amount of sulfites of wine

摘要

The method of activating the food anion exchanger for reducing the sulfur content of the wine is such that the anion exchanger is activated in the first stage by the anion activating solution and then activated in the second stage by the acid activating solution, using a 0% malic acid / tartaric acid solution in the second activation stage. : 1 to 1: 0 with a total organic acid content of 10 to 50 glsup.-1.n.