Potassium Sorbate - 1 oz (28 g)
When making wine (sweet wines, especially), there’s often a necessity for halting yeast activity and retaining some of the sugar content provided by the grapes that contribute to a very distinct taste.
There are various methods for performing this task, requiring specialized equipment. However, the most popular and efficient way of stopping yeast reproduction and fermentation at later stages is using Potassium Sorbate, which can be found in countless commercial wines of the highest quality.
|Description:||Potassium Sorbate is commonly used in the food and drink industry due to its ability to inhibit yeast and other fungal organism activity in various environments without altering the taste and smell of the product. In practice this means that the finished wine can be stabilized without the risk of renewed fermentation, retaining some residual sweetness that is sought after in sweet wines.
May also be used for beer, cider, and mead as well, when the beverage has to be stabilized or back-sweetened after carbonation. Typically used at rates of 1 teaspoon per 5 gallons of wine or other fermented beverage for best results.