Description

Potassium Sorbate (5.5g packet)

Potassium sorbate is a salt of sorbic acid that is commonly used as a preservative in food and wine because it inhibits yeast cell reproduction.  Potassium sorbate will not kill the yeast cells but will prevent renewed fermentation when you sweeten a wine before bottling. It acts on enzymes that would cause further assimilation of sugar and refermentation.  Potassium sorbate will not stop an active fermentation, it will only stop the "creation" of more yeast cells.  Must be used in conjunction with sulfite (Potassium Metabisulphite). Add at the end of alcoholic fermentation during the stabilization and clearing phase of wine making.