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Potassium Sorbate used to prevent further wine fermentation | Winemaking Additives and Supplies
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Potassium Sorbate - Granular; Food Grade

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Model number: PSB-1
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Potassium Sorbate is a yeast inhibitor used to prevent further fermentation in wines with residual sugar. It doesn't kill yeast, but prevents them from dividing to produce new yeast cells. Nor does it inhibit the growth of malo-lactic bacteria.

Normal usage is 1 to 1-1/4 grams per gallon of wine (=1/2 to 3/8 teaspoon per gallon). This is the equivalent of 200 to 250 ppm.

Available in several sizes.  Select your size, or click here for larger commercial quantities of Potassium Sorbate. 

Potassium Sorbate is a yeast inhibitor used to prevent further fermentation in wines with residual sugar. It doesn't kill yeast, but prevents them from dividing to produce new yeast cells. It also does not inhibit the growth of malo-lactic bacteria and malo-lactic fermentation occurring after the addition of sorbates will produce an undesirable distinct off-odor of geranium leaves. This problem can be forestalled if you maintain at least 50 ppm of free sulfur dioxide after sorbates are added to the wine.

Best practice is to add the sorbate to the mixture of sugar and water used to sweeten the wine, because the sorbate dissolves better in a warm liquid. There is never any reason to add potassium sorbate to a dry wine.

Potassium sorbate should be stored where it is dry and out of direct sunlight. Even with proper care shelf life is normally only six to eight months. Normal usage is 1 to 1-1/4 grams per gallon of wine (=1/2 to 3/8 teaspoon per gallon). This is the equivalent of 200 to 250 ppm.

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Potassium Sorbate - Granular; Food Grade
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Potassium Sorbate - Granular; Food Grade
cane filler
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For the amateur it makes filling much faster and easier for just a few dollars. Works well but requires your full attention.
Great for 2-4 cases at a time. Pros will want to spend the big bucks to fill hundreds of bottles.