- W -

wine stabilizer

a.k.a.  potassium sorbate, sorbistat-K and stabilizer

Potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has stabilized and the wine racked the final time after clearing, 1/4 teaspoon added to 1 gallon of wine will prevent future fermentation. When a wine is sweetened before bottling potassium sorbate is used to prevent re-fermentation. It should always be used in conjunction with potassium metabisulfite. It is primarily used with sweet wines and sparking wines, but may be added to table wines which exhibit difficulty in maintaining clarity after fining.

 

wine yeast

a.k.a. yeast

A unicellular bacteria, principally of the genus saccharomyces, capable of fermenting carbohydrates.  Yeast cultured especially for winemaking, with such desirable attributes a as high alcohol tolerance, better clarity, firmer sediment formation, and less flavor fluctuation. 

 

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