Jan 2005
What is Potassium sorbate
January, 2005 Filed in: Wine making
What is Potassium sorbate? Is it really necessary?
Tim Vandergrift, Technical Services Manager of Winexpert, makers of our Chai Maison, Vintners Reserve, Selection, Island Mist and Barons beer kits has answered this commonly asked question in an informative matter. So we have inserted his response to this question.
Tim says....
Sorbate is a polysaturated fat, derived from a naturally occurring substance, in the form of sorbic acid (it's made into potassium sorbate by reacting it with potassium). It's found in blueberries, huckleberries and mountain ash berries in large amounts.
One of the more thorough studies I've seen quoted the only side-effect to large-dose feeding of sorbate to rats was a slight extension in life span, attributed to a protection against lung infections engendered by the sorbate. Otherwise the rats were all very health. Potassium sorbate is recognised by Health and Welfare Canada as an approved food additive.
Ok. So that being said, what is it in my kit for?
Think of potassium sorbate as birth control for yeast. It doesn’t kill your yeast; rather it prevents any remaining yeast in your wine from making more yeast. It prevents the yeast cells from dividing. What actually kills the yeast is lack of sugar or believe it or not, alcohol.
What would happen if you didn’t add it, is perhaps the better question? If you add a sweetening agent or an F-pack to your kit the wine will likely start fermentation again. Not only would this result in a dry wine but the fermentation could take place in your bottles. Re-fermentation in your bottles is like champagne. I have heard of people who have been awaken by “gunshot like” sounds emanating from their basements. The cause…. Popping corks from wine that has taken off on them and started re-fermenting.
What about dry wines, is potassium sorbate necessary? Occasionally, you may have stuck fermentation which may take off when the temperature rises. This again will result in fermentation re-starting again. Adding the potassium sorbate is cheap insurance, is safe, and will help insure quality wine. Use it!
Tim Vandergrift, Technical Services Manager of Winexpert, makers of our Chai Maison, Vintners Reserve, Selection, Island Mist and Barons beer kits has answered this commonly asked question in an informative matter. So we have inserted his response to this question.
Tim says....
Sorbate is a polysaturated fat, derived from a naturally occurring substance, in the form of sorbic acid (it's made into potassium sorbate by reacting it with potassium). It's found in blueberries, huckleberries and mountain ash berries in large amounts.
One of the more thorough studies I've seen quoted the only side-effect to large-dose feeding of sorbate to rats was a slight extension in life span, attributed to a protection against lung infections engendered by the sorbate. Otherwise the rats were all very health. Potassium sorbate is recognised by Health and Welfare Canada as an approved food additive.
Ok. So that being said, what is it in my kit for?
Think of potassium sorbate as birth control for yeast. It doesn’t kill your yeast; rather it prevents any remaining yeast in your wine from making more yeast. It prevents the yeast cells from dividing. What actually kills the yeast is lack of sugar or believe it or not, alcohol.
What would happen if you didn’t add it, is perhaps the better question? If you add a sweetening agent or an F-pack to your kit the wine will likely start fermentation again. Not only would this result in a dry wine but the fermentation could take place in your bottles. Re-fermentation in your bottles is like champagne. I have heard of people who have been awaken by “gunshot like” sounds emanating from their basements. The cause…. Popping corks from wine that has taken off on them and started re-fermenting.
What about dry wines, is potassium sorbate necessary? Occasionally, you may have stuck fermentation which may take off when the temperature rises. This again will result in fermentation re-starting again. Adding the potassium sorbate is cheap insurance, is safe, and will help insure quality wine. Use it!