Potassium Sorbate Fermentation Stopper Wine Stabiliser Preservative E202

Description

Uses

• Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, cider, soft drinks, fruit drinks and baked goods.
• It is primarily used as a food preservative with the E number- E202
• 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 will render 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 metabisulphite.
• It can also be found in the ingredients list of many dried fruit products.
• Herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life.
• It is used in many personal care products to inhibit the development of micro organisms for shelf stability.
• It is also used in baits as a preservative.

*Different quantities available: 25g bag, 50g bag, 250g bag, 500g Bag, 1kg Bag, 2kg Bag - please chose quantity carefully before ordering*

Please note, for quantities less than 25kg, the flakes will be packed and labelled in our pre-packed clear polythene bags.

Storage Conditions

Store in a cool dry place