Potassium sorbate, aka "stabilizer," prevents renewed fermentation in wine that is to be bottled and/or sweetened.
When added to wine, potassium sorbate produces sorbic acid, serving two purposes: At the point when active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment will be permitted to continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite.
Please note: this product will not stop an active fermentation.
It also inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods. In wine and cider making it is used to inhibit yeast growth.
- Fermentation: 10 – 20g per 100 litres at the end of fermentation.
- We highly recommend using a scale to weigh the product for an accurate dose