BEST BEFORE 15/06/2019 Potassium Sorbate 1Kg
1Kg Youngs Potassium Sorbate Wine Stabilizer.
Potassium Sorbate produces sorbic acid when added to wine.
It serves two purposes.
When active fermentation has ceased and the wine is racked for the final time after clearing, Potassium 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 refermentation when used in conjunction with Potassium Metabisulfite.
It is primarily used with sweet wines, sparkling wines, and some hard ciders but may be added to table wines which exhibit difficulty in maintaining clarity after fining.
To be sure that your wine cannot carry on fermenting after bottling, it needs to be stabilised, this can prevent bottles exploding.
You may also like to stop a wine fermenting so it tastes sweet.
This fermentation stopper is the quick and easy solution.
The use of Sodium Metabisulphite with this is also recommended
Potassium Sorbate is used to inhibit moulds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks and baked goods.