Potassium Sorbate stabilizer suppresses yeast and mold growth. It prevents secondary fermentation in filled bottles, which might be caused by reinfection with yeasts after the final sterilizing filtration.
By using stabilization products, the beverages are microbiologically and chemically/physically stabilized and their shelf life is increased.
| Application | Max. permissible quantity according to the German Wine Law in lb/1,000 gal (mg/l) |
| Wine | is 2.24 lb/1,000 gal (268 mg/l = 26.8 g/hl) corresponding to a sorbic acid dosage of 1.67 lb/1,000 gal (200 mg/l). |
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