Potassium Sorbate

Potassium Sorbate

Potassium sorbate is used in winemaking to "stabilize" a wine and prevent a renewed fermentation, especially when sweetening a wine prior to bottling. Potassium sorbate does not kill yeast cells but instead inhibits the yeast cell from being able to multiply, grow and begin a new fermentation.

Use 1/2 teaspoon per gallon.