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Ironing board covers and pads are essential tools for achieving impeccably ironed clothes and linens...
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The Importance of Selecting the Right Picnic Table Covers When planning an outdoor gathering, be it...
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    Also known as wine stabilizer, potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate renders any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die, no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines, and some hard ciders, but may be added to table wines, which exhibit difficulty in maintaining clarity after fining.