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Lietuvos
Potassium sorbate
€1,80 – €15,50
Food grade effective preservative active against molds, yeast and aerophile bacteria.
Widely used as preservative in foods & cosmetics. White, fine powder, no odor. Easily soluble in cold water. Typical concentration 0.2-0.5% (if used alone) or 0.1-0.2% (if used in combination with other preservatives).
It is added to wines that have completed fermentation to prevent spoilage but also to prevent further fermentation of sugars added after fermentation such as when you back sweeten a wine.
The preservative effect of potassium sorbate is optimal at a pH-value of 4 – 5.5, and the effect is cancelled from a pH-value of 6! Acidification is recommended for products that are too basic, for example with citric or lactic acid. The successful application of potassium sorbate is fundamentally dependent on the skill of the user and careful tests are therefore advantageous.
The best way to incorporate potassium sorbate is to use it in hand heat, after which the pH value is corrected with lactic or citric acid if necessary.
Specification:
Purity: > 98 %
Appearance (color): white
Appearance (form): granules
Loss on drying: < 1 %
Total heavy metals: < 10 ppm
Aldehydes: < 0.1 %
Ingredients: potassium sorbate.
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