Lock in your wine's sweetness before bottling — potassium sorbate prevents residual yeast from restarting fermentation in your finished wine.
Potassium Sorbate is a yeast inhibitor added to wine at stabilization to prevent re-fermentation by any residual yeast. It's especially critical when back-sweetening a wine before bottling — without it, the added sugar provides a nutrient source for any remaining yeast, which can cause refermentation and potentially dangerous pressure build-up in sealed bottles. Always use in conjunction with potassium metabisulphite for complete stabilization.
- Weight: 30 g
- Active ingredient: potassium sorbate
- Use: prevents yeast re-fermentation in wine before bottling or back-sweetening
- Use alongside potassium metabisulphite for complete stabilization
Winemaker's Tip: Potassium sorbate does not kill yeast — it only inhibits reproduction. For full protection, always add potassium metabisulphite first, wait 24 hours, then add sorbate before back-sweetening.