Potassium Sorbate – Wine Stabilizer for Back Sweetening

Potassium sorbate is commonly used in winemaking to prevent renewed fermentation after wine has finished fermenting. It is typically added before back sweetening to help keep yeast from fermenting added sugars.

When used together with sulfite (such as potassium metabisulfite), potassium sorbate helps stabilize wine and maintain the desired sweetness level.

Typical Use:

• Use approximately 0.5 – 0.75 grams per gallon of wine.
• This corresponds to roughly 125–200 ppm.
• Often used together with about 50 ppm of sulfite.

Potassium sorbate is commonly used by home winemakers when stabilizing wine prior to bottling or when adding residual sugar to finished wine.