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Default Potassium Sorbate vs. Sodium Benzoate

On Tuesday, 22 October 1996 12:30:00 UTC+5:30, Ken Hoeg wrote:
> Can anyone tell me if Soduim Benzoate can be used in wine to stabilize
> it?
> How does it differ from Potassium Sorbate (which seems to be the
> preferred inhibitor)?
> I have Soduim Benzoate in tablet form - how many tablets per gallon is
> sufficent to inhibit the yeast?
> Thanks!
> Ken.

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