Description
Sorbistat 100 g (potassium sorbate) – stabiliser against refermentation
Sorbistat from Vinoferm is potassium sorbate (E202), a preservative that prevents the growth of yeast and mould in wine, cider, juice and other drinks. It is used to stabilise the drink once fermentation is finished, so that it does not start fermenting again. In wine, Sorbistat should always be used together with an equal dose of sulphite (Campden).
Sorbistat is granulated and dissolves easily in water. Correctly dosed, it does not affect taste or aroma.
How to use Sorbistat
- Dosage: 1–2 g per 10 litres.
- Always use an equal dose of Campden (sulphite) in wine.
- Add it when fermentation is finished, for example before you sweeten or bottle the wine.
- Dissolve the powder in a little water before stirring it in.
Technical data
- Contents: 100 g
- Active ingredient: potassium sorbate (E202)
- Form: granules
- Dosage: 1–2 g per 10 litres
Frequently asked questions about Sorbistat
Does Sorbistat kill the yeast?
No. Potassium sorbate prevents the yeast from multiplying and starting a new fermentation. It is not a reliable way to stop a fermentation that is under way. Use it once fermentation is finished.
How much Sorbistat should I use?
Dose 1–2 g per 10 litres. In wine, always use an equal dose of Campden (sulphite) together with Sorbistat.
Why should Sorbistat be used with Campden?
For wine, Vinoferm recommends always using Sorbistat with an equal dose of sulphite. The two work together to keep the wine stable.
Does Sorbistat affect the taste?
No, not when correctly dosed.
Can I sweeten bottle-conditioned cider after using Sorbistat?
We recommend non-fermentable sweeteners in cider that is carbonated in the bottle. Fermentable sugar added after bottling can cause bottle bombs.
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