Campden Tablets - Potassium Metabisulfite in tablet form which is used at the ratio of 1 tablet per gallon when adding to wine. Can be called 'NA-Meta'.
K-Meta – Is Potassium Metabisulfite(see below) Normal usage is 1/8 tsp to 1/4 tsp for 6 gallon recipe in must 24 hours before adding yeast. Add 1/4 tsp for 6 gallons after fermentation for preservation. Use 3 tbls per gallon of water for sanitization of equipment ( AKA Campden tablets in solid form)
NA-Meta - Is Sodium Metabisulfite. Normal usage is 1/8 tsp to 1/4 tsp per 6 gallon recipe in must 24 hours before adding yeast. Add 1/4 tsp for 6 gallons after fermentation for preservation. Use 3 tbls per gallon of water for sanitization of equipment ( AKA Campden tablets in solid form)
Potassium Metabisulfite – Added 24 hour before adding yeast. This is to destroy any wild molds and bacteria that may have been on the fruit. Also added after fermentation to reduce oxidation (which will affect the colour and flavour of the wine). Used in stronger doses with water as an equipment sanitizer.
Potassium Sorbate - Sometimes called "Wine Stabilizer", is added to finished wines before bottling to reduce the possibility of re-fermentation.
From the "Common Terms" sticky post on this site.