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Potassium sorbate

Potassium salt of sorbic acid, has antifungal and antibacterial properties.
Technical sheet
Safety data sheet
Potassium sorbate is a food preservative widely used in the wine industry for its antifungal and antibacterial properties. Potassium sorbate is much more soluble in water than sorbic acid, making it more practical for use in aqueous solutions. The antifungal power of potassium sorbate is comparable to that of benzoates and can even exceed them in solutions with a pH between 4.0 and 6.0. The indissociated form of potassium sorbate is more active than the dissociated form, making it effective even in slightly acidic environments. In the wine industry, potassium sorbate can be used to prevent unwanted fermentation or regrowth of yeasts and bacteria in wine, especially in cases where it is desired to keep wine stable and prevent effervescence. The use of potassium sorbate in food is subject to regulations and limits set by food regulatory authorities to ensure that it is used safely and effectively.

Potassium salt of sorbic acid.

Enology: 15 to 27 g/hl.
Legal limit: 27 g/hl as potassium sorbate.

Dissolve in water or wine and homogenize to the mass.
Addition should be made after the last filtration, to bright wine and therefore already with a reduced yeast load. In bright wines with high alcohol content and low pH (high total acidity), lower dosages of potassium sorbate can be used.

1 kg bag, 25 kg bag.
Store in a cool, dry place.
Close the package if used only partially.

Potassium sorbate is a food preservative widely used in the wine industry for its antifungal and antibacterial properties. Potassium sorbate is much more soluble in water than sorbic acid, making it more practical for use in aqueous solutions. The antifungal power of potassium sorbate is comparable to that of benzoates and can even exceed them in solutions with a pH between 4.0 and 6.0. The indissociated form of potassium sorbate is more active than the dissociated form, making it effective even in slightly acidic environments. In the wine industry, potassium sorbate can be used to prevent unwanted fermentation or regrowth of yeasts and bacteria in wine, especially in cases where it is desired to keep wine stable and prevent effervescence. The use of potassium sorbate in food is subject to regulations and limits set by food regulatory authorities to ensure that it is used safely and effectively.

Potassium salt of sorbic acid.

Enology: 15 to 27 g/hl.
Legal limit: 27 g/hl as potassium sorbate.

Dissolve in water or wine and homogenize to the mass.
Addition should be made after the last filtration, to bright wine and therefore already with a reduced yeast load. In bright wines with high alcohol content and low pH (high total acidity), lower dosages of potassium sorbate can be used.

1 kg bag, 25 kg bag.
Store in a cool, dry place.
Close the package if used only partially.

Alternatively, use:

Chitosan

for antimicrobial action against Brennanomyces and acetic bacteria

Show more
Potassium metabisulfite

for enhanced antimicrobial action

Show more

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