Inhibits the reproduction of yeast cells. Sorbate does not kill yeast cells but will prevent renewed fermentation when you sweeten a wine before bottling. It is important that you use no more or less than required.

| Size | 50 g, 200 g, 1 kg |
|---|
Related products
-
$1.69 – $29.99
Dissolves pectin (long chain protein molecules) that may leave wines cloudy. Can also be used when making fruit wines, both to increase juice yield and…
-
$2.25 – $20.99
Add to fermentation to increase yeast activity. Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism. Should be added at beginning of fermentation,…
-
$1.00 – $10.99
Used to adjust acid levels in fruit wines and adjusting acid to taste in fully fermented grape wines. Also used in barrel care as an…
