Everything you need to know about potassium sorbate (E202)

dans le vin

Find out more about potassium sorbate (E202), an essential preservative that prevents wine from refermenting, thus protecting its quality without altering its taste.

In the world of oenology, certain additives play a crucial role in preserving the profile of wines. Among them, potassium sorbate, also known as E202, is an effective preservative. It prevents undesirable refermentation of wines while maintaining the integrity of their taste. Here’s everything you need to know about this preservative.

What is potassium sorbate?

Potassium sorbate is a salt derived from the sorbic acid found naturally in rowan berries. In oenology, it is used for its antifungal and antimicrobial properties, making it an ideal preservative for delicate products like wine. It belongs to the preservative family, along with L-ascorbic acid, sulphites, lysozyme and dimethyl dicarbonate (DMDC).

What is the effect of potassium sorbate in wine?

The main purpose of adding potassium sorbate to wine is to prevent unwanted refermentation after bottling. In other words, it prevents residual yeasts from reactivating, which could alter the quality of the wine. This is why potassium sorbate is mainly used in wines containing residual sugars, such as sweet or syrupy wines. It is in these wines that the yeasts could reawaken and restart the fermentation process, transforming sugars into alcohol.

How does this preservative work in wine?

Potassium sorbate acts by inhibiting the proliferation of yeasts and moulds. It thus helps to stabilise wine. Unlike some additives that kill these micro-organisms, potassium sorbate stops them reproducing, thus reducing the risk of fermentation resumption without compromising the wine’s taste profile.

When is potassium sorbate used by the winemaker?

Potassium sorbate is generally added after alcoholic fermentation, when the wine is stabilised and ready for bottling. This timing is crucial, as introducing this additive before the end of fermentation could disrupt the natural process of transforming sugar into alcohol.

Winemakers ensure that the dosage is precise and complies with regulations, to guarantee its effectiveness while avoiding any impact on the wine’s aromas.

In which types of wine is potassium sorbate particularly used?

Potassium sorbate is mainly used in sweet wines, such as mellow, sweet or syrupy wines. These types of wine contain residual sugars after alcoholic fermentation, which makes them more susceptible to refermentation.

On the other hand, potassium sorbate is rarely used in dry wines, in which residual sugars are practically absent.

In addition to its use in oenology, what other food products does potassium sorbate appear in?

Potassium sorbate is a common preservative in various food products. Among the most common are cheeses, pastries, fruit juices, jams, spreads, sauces and condiments.

After these explanations, you now know all about the role of potassium sorbate (E202) in wine. Preserving the quality of wines without compromising their taste, this additive is an invaluable tool for winemakers keen to guarantee an optimal tasting experience.