Remaining Time: 1:59:59
Remaining Time:
Timeout Warning
Your shopping cart will expire in
Redirecting to the homepage...
Extending your session...
An error has occurred,
redirecting to the homepage...

Using Potassium Sorbate to Inhibit Yeast Growth in Bottled Wines

Wines bottled with residual sugar concentration at or above 1 gram per liter have the potential to be at risk for yeast refermentation. Stringent cleaning and sanitation practices, appropriate sulfur dioxide (SO2) use, and sterile filtration prior to bottling help to prevent refermentation issues. This publication shares key points for potassium sorbate use in wine.

Pages / Length: 3
Publication Date: 01/2022
Format
Price
PDF
$0.00
Download




Permanent link for this product: https://store.extension.iastate.edu/product/16385