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Use of sorbate and sulphur dioxide.

• Potassium sorbate can be added to wine as a yeast inhibitor. This is especially beneficial in wines bottled with residual sugar/sweetness. The potassium sorbate prevents the yeast fermenting the residual sugars which would result in unwanted carbon dioxide production and haze formation in the bottled wine.
  
  
• Potassium sorbate is subject to bacterial attack, producing geranium like off flavours. It is therefore important to maintain adequate levels of sulphur dioxide (SO₂) to prevent bacterial growth and activity (see SO₂ and microbial inhibitions).