Preservative, may cause mild irritation to the skin.
A common, mild food-grade preservative that helps preserve and keep products fresh.
An additive or stabilizer used to disable the remaining yeast in a fully fermented wine, thus preventing refermentation in the bottle after sweetening with sugar. Ineffective in the presence of high yeast cell counts, this additive must be used after fermentation has ceased.
One of the many different types of stabilization agents used to inhibit the yeast and put them into hibernation. It is highly recommended you add a stabilization agent to every wine before bottling it; regardless what the recipe says. It's just good practice. Also see Sodium Benzoate and Wine Stabilizer.
A food grade preservative, antioxidant and antibacterial agent.
Food grade thickener and preservative, potassium is a natural element that in the salt form inhibits mold growth in aloe vera.
Preservative used in conjunction with phenoxyethanol to protect against gram negative and gram positive bacteria.
synthetic Potassium sorbate is used widely in the food and cosmetics industry as a preservative. We add it to many of our moisturisers and hair care products to give them a gentle preservative system that guards against yeasts, moulds and fungi.
is the potassium salt of sorbic acid, a naturally occurring organic acid that has been used extensively as a fungistatic agent for foods.
Add to a finished wine to eliminate the chance of re-fermentation in the wine bottle.
It is derived from naturally occurring unsaturated fatty acids and is a safe and effective food grade preservative.
a.k.a. sorbistat-K, stabilizer and wine stabilizer Potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine racked the final time after clearing, 1/2 tsp. added to 1 gallon of wine will prevent future fermentation. When a wine is sweetened before bottling potassium sorbate is used to prevent re-fermentation. It should always be used in conjunction with potassium metabisulfite. It is primarily used with sweet wines and sparking wines, but may be added to table wines which exhibit difficulty in maintaining clarity after fining.
Potassium Sorbate A naturally occurring fatty acid obtained from the mountain laurel ash. Potassium Sorbate is widely used in foods, and it is very effective against yeast and molds
Food grade preservative, synthesized from a naturally occurring molecule.
A mild food grade preservative found in cheese, wine, etc.
Potassium sorbate is used to prevent renewed fermentation. It will not, however, stop an active ferment. Use it when sugar is added to sweeten an already fermented wine or when adding fruit flavors to add dimension to your wines.
Potassium sorbate is a mild preservative. Its primary use is as a food preservative (E number 202). Its molecular formula is C6H7O2K and its systematic name is potassium (E,E)-hexa-2,4-dienoate.
