Joenos Potassium Sorbate E202, 10 g for Preserving Wine

After fermentation, you often want to prevent residual yeasts from re-fermenting your off-dry wine. Potassium sorbate E202 inhibits exactly these yeasts and moulds and keeps the wine stable during storage.

It is used after fermentation is complete, during storage. As a guideline, the manufacturer states a maximum amount of 26 g per hectolitre; take the exact dosage from the package instructions. The 10 g pack is sufficient for smaller batches.

• Contents: 10 g potassium sorbate (E202)
• Suitable for: stabilising off-dry wine against re-fermentation
• Use: add after fermentation, max. 26 g/hl, as per package instructions
• Brand: Joenos