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- Selling Unit: Each
- Weight: 5.5 grams
- 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
- Will prevent renewed fermentation when you sweeten a wine before bottling.
- Acts on enzymes that would cause further assimilation of sugar and refermentation.
- 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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