Description
A salt of sorbic acid that is commonly used as a preservative in food and wine because it inhibits yeast cell reproduction.
Does not kill yeast cells.
Cannot stop an active fermentation but will prevent renewed fermentation when you sweeten a wine before bottling.
Must be used in conjunction with sulfite.
Added at the end of alcoholic fermentation during the “Stabilization and Clearing” phase.
Product of Europe
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