* Selling Unit: Each * Weight: 5.5 grams * A salt of sorbic acid that is commonly used as a preservative in food and wine because it inhibits yeast cell reproduction. * Does not kill yeast cells. * Cannot stop an active fermentation * Will prevent renewed fermentation when you sweeten a wine before bottling. * Acts on enzymes that would cause further assimilation of sugar and refermentation. * Must be used in conjunction with sulfite. * Added at the end of alcoholic fermentation during the “Stabilization and Clearing” phase. * Product of Europe