When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite.
Please note: this product will not stop an active fermentation.
Potassium sorbate should always be used at the same time with potassium metabisulfite. Together they make for a rather inhospitable place for micro organisms.
The sulfites from potassium metabisulfite removes the oxygen from your wine to prevent micro-organisms from getting established while sorbic acid from potassium sorbate renders yeasts and molds unable to reproduce.
Dosage: For 23 litres of wine use 5grams or ½ TSP per 4 Litres / 1 US Gal
OTHER USES FOR POTASSIUM SORBATE:
Potassium sorbate is used as a preservative in a number of foods, since its anti-microbial properties stop the growth and spread of harmful bacteria and molds. It is commonly used in wine production because it stops the yeast from continuing to ferment in the bottles. Note: Potassium Sorbate is only effective when Sulphite is present.
It is also used as a preservative for dehydrated foods like jerky and dried fruit, as it does not leave an aftertaste. The use of potassium sorbate increases the shelf life of foods, so many dietary supplements also include it. It is used in cheese, baked goods, syrups and jams.