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Using Potassium Sorbate to Inhibit Yeast Growth in Bottled Wines

Maureen Moroney, Jennie Savits
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

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