Dried Fruits Treated with potasiumsorbate or sulfites

Discussion in 'Yeast, Additives & Wine Making Science' started by Silenoz, Oct 19, 2019.

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  1. Oct 19, 2019 #1

    Silenoz

    Silenoz

    Silenoz

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    Hej,

    As I didn't have access to fresh plums this year I ended up buying dried plums when the opportunity presented itself. They have been treated with kaliumsorbate though, and I was wondering if it is possible to somehow remove this.

    The general questions are:

    Is it possible to make wine on fruit treated with potasiumsorbate? Does the fact that the fruit has exceeded its best before date make any significant difference?

    Is it possible to make wine on (dried) fruit treated with sulfites?

    Is there any way to remove the above mentioned preservatives?

    Kind regards,

    Maarten
     
  2. Nov 1, 2019 #2

    jgmillr1

    jgmillr1

    jgmillr1

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    The short answer is, no. There is no way to remove the sorbate. The longer answer though is, maybe.

    The sorbate will interfere with yeast growth, which is why it is added in the first place as a preservative. If you build up a large population of yeast or just add a lot extra then you can power through the sorbate presence. It may be a slower fermentation.
     
  3. Nov 1, 2019 #3

    jgmillr1

    jgmillr1

    jgmillr1

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    Yes, sulfites are fine. Commercial wine yeasts are very tolerant of them
     

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