Potassium Sorbate E202

High-purity Potassium Sorbate E202 is a food-grade preservative widely used to help prevent yeast, mould and bacterial growth. Ideal for wine stabilising, fermentation control, cider, juices, sauces and preserves. Supplied in sealed aluminium bags for freshness, quality and easy storage.

Key Features:
✅ High-purity Potassium Sorbate
✅ Food preservative E202
✅ Helps stop renewed fermentation in wine
✅ Suitable for drinks, sauces and preserves
✅ Packed in resealable aluminium bags

Uses:
✅ Wine stabiliser and fermentation stopper
✅ Cider and fruit wine preservation
✅ Juice and soft drink preservative
✅ Jam, syrup and sauce protection
✅ Pickles, chutneys and preserves

📋 Product Details:
Weight: 250g or 500g
Grade: Food Grade / E202
Form: Mini Rod Pellets
Packaging: Aluminium bag

How to Use – Popular Applications

1. Wine Fermentation Stopper & Stabiliser

1. Ensure primary fermentation has completely finished and the wine has reached its final gravity.
2. Dissolve the required amount of Potassium Sorbate in a small quantity of warm water or wine.
3. Add approximately 0.2–0.3 grams per litre of wine (200–300 mg/L).
4. Stir thoroughly to ensure even distribution throughout the batch.
5. Leave for 24–48 hours before bottling. For best results, use alongside potassium metabisulphite when stabilising sweet wines.

2. Cider Preservation & Stabilisation

1. Confirm fermentation is complete before use.
2. Dissolve Potassium Sorbate in a small amount of cider.
3. Add 0.2–0.3 grams per litre of finished cider.
4. Mix thoroughly throughout the entire batch.
5. Allow 24 hours before back-sweetening or bottling to help prevent renewed fermentation.

3. Fruit Juice & Soft Drink Preservation

1. Measure the total volume of liquid to be preserved.
2. Dissolve Potassium Sorbate in a small quantity of warm water.
3. Add the solution to the juice at a rate of 0.1–0.2 grams per litre.
4. Stir thoroughly until evenly dispersed.
5. Bottle in sterilised containers and store according to food safety guidelines.

4. Jams, Syrups & Fruit Preserves

1. Prepare the product according to your recipe and allow it to cool slightly.
2. Dissolve Potassium Sorbate in a small amount of warm water.
3. Add approximately 0.5–1 gram per kilogram of finished product.
4. Mix thoroughly to achieve uniform distribution.
5. Transfer to sterilised jars or containers and seal immediately.

5. Sauces, Chutneys & Condiments

1. Complete cooking and allow the product to cool below 60°C.
2. Dissolve Potassium Sorbate in a small amount of warm water.
3. Add 0.5–1 gram per kilogram of product, depending on the recipe and desired shelf life.
4. Stir continuously to ensure even mixing.
5. Package in clean, sterilised containers and store as recommended.

Safety Information

• Use only as directed and within local food regulations.
• Avoid inhaling dust and avoid direct contact with eyes.
• Wear gloves when handling large quantities.
• Store in a cool, dry place away from moisture and direct sunlight.
• Keep out of reach of children and pets.
• Always use accurate measuring scales for best results.

Always use accurate scales, avoid inhaling dust, keep away from children, and store in a cool, dry place.

📈 Other Names:
Potassium Sorbate, E202 Preservative, Wine Stabiliser, Wine Fermentation Stopper, Food Grade Potassium Sorbate, Sorbic Acid Potassium Salt, Preservative for Wine Making, Cider Stabiliser, Food Preservative Powder, Anti-Mould Preservative.

❓FAQ

1. Is Potassium Sorbate suitable for wine making?
Yes, it is commonly used to help prevent renewed fermentation after wine has finished fermenting.

2. Does it kill yeast?
No, it does not kill yeast. It helps prevent yeast from multiplying.

3. Can I use it in food products?
Yes, this is food-grade E202, suitable for approved food and drink applications.

4. How should I store it?
Keep sealed in a cool, dry place away from moisture and direct sunlight.

5. Is the 500g option packed as 2 x 250g?
Yes, the 500g option is supplied as 2 x 250g aluminium bags.