WineKitz
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$3.99 CAD
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$3.99 CAD
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- A salt of sorbic acid that is commonly used as a preservative in food and wine because it inhibits yeast cell reproduction.
- Does not kill yeast cells.
- Cannot stop an active fermentation but will prevent renewed fermentation when you sweeten a wine before bottling.
- Acts on enzymes that would cause further assimilation of sugar and refermentation.
- Must be used in conjunction with sulfite.
- Added at the end of alcoholic fermentation during the “Stabilization and Clearing” phase.
- Add 1/2 tsp. per 4.5 liters of wine.
Shipping Policy
Shipping Policy
Orders are processed and customized with 4-5 business days.
You will receive a confirmation e-mail once your order is successfully placed. Orders are shipped by Canada Post.
For questions please contact us at winekitzvictoriakitchener@gmail.com.