Potassium Sorbate is used in conjunction with Potassium Metabisulfite to stabilise your wine.
If you require a sweet wine and don't want to let your wine completely ferment; you can inhibit the yeast by adding 1 teaspoon of 10% potassium metabisulphite solution and 1/2 teaspoon of potassium sorbate per 5 litres of wine before bottling or storing your wine.
Wait until any fermentation activity stops before bottling. May take effect immediately or may take a day or more.
Potassium sorbate is effective against yeasts and moulds and can be used for a variety of preservative applications including food. It is more effective in acidic pH and it can readily be dissolved in water or other liquid.