Stabilizers

POTASSIUM SORBATE, E-202

Potassium Sorbate is a Non-toxic Food Grade, E-202 Stabilizer and Preservative.
Potassium Sorbate produces Sorbic Acid (E-200), when added to wine.
Most important part of wine making is keeping Fermentation, Yeast and Bacteria in check.
More Fermentation than desired (for wine making), it can ruin entire Batch of wine.
Alignment used in wine making to “Stabilize” a wine and prevent a renewed Fermentation, especially while sweetening a wine prior to bottling.
It does not kill Yeast cells but instead inhibits the Yeast cells, from being able to multiply, grow and begin a new Fermentation.
It means, it prevents a Fermentation from re-starting, once the wine is clear.
It is ideal for back sweeten Wines and Ciders before Bottling.
It prevents representation of wines inside bottles & bottle bombs.
It is ideal for killing Yeast Activity before back sweetening.
It prevents spoilage due to infections and unwanted carbonation during Aging.
It is used only after the end of Fermentation.

It serves the following Purposes :

After the Active Fermentation, while racking the wine for the final time after clearing, Potassium Sorbate will render any surviving yeast, incapable of multiplying.
If yeast living at that moment, can continue fermenting any residual sugar into Carbon Dioxide (CO2) Gas and Alcohol. But, when they die, no new Yeast will be present to cause further fermentation.
When a wine is sweetened before bottling, it (Potassium Sorbate) is used to prevent re – fermentation when used in conjunction with Potassium Meta Bisulfite (KMS) (Campden Powder).

It is used in

Stabilizers : WINEMAKING CHEMICALS