POTASSIUM SORBATE
- Stable salt of sorbic acid derived from the berries of the mountain ash tree.
- Prevents renewed fermentation in sweet wines and inhibits reproduction of mould and yeast.
- Do not add until all fermentation is finished and the wine is clear and stable. Dissolve 1-1/2 teaspoons of Sorbate per 5-6 gallons of wine, in cool water and then stir in thoroughly.
- Must not be added until all fermentation has ceased.
- Sorbate present during malolactic fermentation (which often occurs during secondary fermentation of white wine) will be converted to hexanedienol (geraniol), a compound with the strong odor of geraniums. The wine is then spoiled.