Description
Potassium sorbate 10g sachet
10 g is sufficient for approximately 40 liters of wine.
Wines often contain residual sweetness from fermentation, or they are specifically sweetened again before bottling (with sweet reserve/juice or sugar).
In this case, secondary fermentation with the consequences of clouding or bursting of the bottle is reliably prevented by the addition of sorbic acid.
It is important that the wine is fully matured and crystal clear, and that it is well blended.
Dosage: 0.25 g per liter.
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