Stable salt of sorbic acid is derived from the berries of the mountain
ash tree. Prevents renewed fermentation in sweet wines and inhibits
reproduction and yeast. Do not add until all fermentation is finished
and the wine is clear and stable. Dissolve 1-1/2 teaspoons (per 5-6
gallons of wine) in cool water, and stir in thoroughly. Must not be
added until all fermentation has ceased. Sorbate present during
malolactic fermentation will be converted to hexanedienol (geraniol), a
compound with the strong odor of geraniums.