Potassium Sorbate



Potassium Sorbate is a key ingredient in winemaking, particularly when it comes to stabilizing wine with residual sugars. It inhibits yeast from multiplying, thus preventing any further fermentation that could spoil the wine or cause bottles to explode. For best results, it should be used in conjunction with metabisulfite, which helps to kill off any remaining yeast cells. The recommended dosage is 0.5 to 0.75 grams per gallon of wine.