Potassium sorbate is a preservative with fungicidal effect used mainly to prevent refermentation in sweet wines.
Due to the risk of development of lactic bacteria capable of degrading sorbic acid into geraniol, its application is necessary to ensure a high level of free sulfur.
Yeast and mold inhibitor in sweet wines.
Potassium sorbate (E-202)
Wine 10 – 25 g/hl
The total content of sorbic acid may not exceed 200
mg/l in wine. 267.9 g of potassium sorbate are converted to
200 g sorbic acid
INSTRUCTIONS FOR USE
Dissolve 5 times its weight in water and add directly to the total volume of wine to be treated.
Working Precautions: Potassium sorbate should be used in the presence of
sulfur (free SO2 around 25-40 mg/l). Do not use within 1 hour after preparation.