Potassium Sorbate

Potassium Sorbate is also known as sorbic acid. It is added to sweet wines and liqueurs to inhibit alcoholic fermentation by yeasts. It is important to ensure adequate levels of Free SO2 in the wine or liqueur to stop any bacteria metabolism of the sorbic acid and wine/liqueur is filtered before adding the potassium sorbate.

RELATED PRODUCTS

Citric Acid

Used for neutralising caustic residues and odours; especially through pad filters prior to filtration.

Lactic Acid

Guarantees effective protection against potential microbial contamination during prolonged periods of non-use.

Ascorbic

Antioxidant for use in wine and cider, for use use in conjunction with appropriate levels of Free SO2.

Malic Acid

Add to white and rosé wines to balance the acid profile of a wine, or where a tartaric acid addition is not desired.

Cream of Tartar

Australian Food Grade pure Cream of Tartar (potassium bitartrate)