Potassium sorbate stabilizer 25 kg/bag (individual price)

Product features:

Potassium sorbate is the potassium salt of sorbic acid, which has long been used as a general preservative in the food industry. (200 g of sorbic acid content is equivalent to 268 g of potassium sorbate) Appearance: white, spherical or oblong odorless micro granules, very soluble in water and wine. Due to its fungicidal properties, it is used in winemaking to prevent post-fermentation of sugary wines. It is also indispensable in the production of condensed must (sweet reserve). Potassium sorbate only inhibits the growth of yeast and molds, but does not protect against bacterial infections.

Use:

Potassium sorbate can be added directly to the drink to be treated. Intensive mixing is required for sufficient dissolution. The treatment can be done 1-2 days before bottling, however, it is necessary to ensure that the wine has a satisfactory, stable SO2 content. Wines treated with potassium sorbate retain their stability for a long time.
When choosing the time of treatment, take into account that the so-called "sorbate decomposition", which causes the characteristic geranium smell.

Dosage:

The maximum permissible potassium sorbate content in wine is 27 g/Hl. (270 mg/l)

Attention!

A 106/1997 (XII.19.)FM. decree (Executive order of the Wine Act) no. 2 according to point 3/b of the Annex, its winemaking use is permitted in the amount of 60 g/hl in must and 20 g/hl in wine converted to sorbic acid, which means 81g/hl and 27 g/hl of potassium sorbate.