Potassium sorbate is a white, odorless, and tasteless powder that is used in winemaking to inhibit the growth of yeast and mold. It is a safe and effective product that has been used for centuries by winemakers.
 
Potassium sorbate is typically added to wine after fermentation is complete, but it can also be added before fermentation to prevent the growth of wild yeast and bacteria. Potassium sorbate is especially effective in preventing the growth of yeast that can cause secondary fermentation in bottled wines.