Potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When fermentation has ceased and the wine is racked for the final time, potassium sorbate will inhibit the growth and multiplication of any surviving yeast. Remaining yeast 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 is primarily used with sweet wines, sparkling wines, and some hard ciders.
2oz
MSDS Sheet
