a.k.a. potassium sorbate, sorbistat-K and stabilizer
Potassium sorbate produces sorbic acid when added to wine.
It serves two purposes. When active fermentation has stabilized and the wine
racked the final time after clearing, 1/4 teaspoon added to 1 gallon of wine
will prevent future fermentation. When a wine is sweetened before bottling
potassium sorbate is used to prevent re-fermentation. It should always be
used in conjunction with potassium metabisulfite. It is primarily used with
sweet wines and sparking wines, but may be added to table wines which
exhibit difficulty in maintaining clarity after fining.
A unicellular bacteria, principally of the genus saccharomyces, capable
of fermenting carbohydrates. Yeast cultured especially for winemaking, with such desirable attributes a
as high alcohol tolerance, better clarity, firmer sediment formation, and less flavor