Chemical name: Potassium Sorbate E202. It is ideal for killing yeast activity before back sweetening. Potassium Sorbate prevents spoilage due to infections and unwanted carbonation during aging. Sorbate is a non-toxic food-grade stabilizer. Use it only after the end of fermentation.
Recommended dosage 0.5gm per liter (5gm pack is good for 10 liters)
Must for making non-sparkling sweet white wines. Potassium sorbate produces sorbic acid when added to wine. It serves two purposes. After the active fermentation, when we rack the wine for the final time after clearing, sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment can 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 re-fermentation when used in conjunction with potassium metabisulfite. It’s primary use is with sweet wines, sparkling wines, and some hard ciders. We can also add it to table wines which exhibit difficulty in maintaining clarity after fining.