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Potassium Sorbate

Potassium Sorbate

Potassium sorbate is produced industrially by neutralizing sorbic acid with potassium hydroxide. The precursor sorbic acid is produced in a two-step process via the condensation of crotonaldehyde and ketene.

Uses

  • Wine Stabilization

  • Inhibit yeast and mold in:

    Cheese
    Yogurt
    Dried Meats
    Rehydrated Fruits
    Fruit Juices
    Soft Drinks
    Baked Goods

In Wine Stabilization
Also known as "wine stabilizer", potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate renders any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die, no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet winessparkling wines, and some hard ciders, but may be added to table wines, which exhibit difficulty in maintaining clarity after fining.

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