Potassium Sorbate (Stabilizer)

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Potassium sorbate is used in winemaking to "stabilize" a wine and prevent a renewed fermentation, especially when sweetening a wine prior to bottling. Potassium sorbate does not ki ll yeast cells but instead inhibits the yeast cell from being able to multiply, grow and begin a new fermentation. Use 1/2 teaspoon per gallon. Show more