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	<title>backsweeten &#8211; Bryan&#039;s Wine &amp; Beer Making Site</title>
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		<title>How Long to Keep Sorbate?</title>
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		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Mon, 22 Jul 2024 00:09:57 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[backsweeten]]></category>
		<category><![CDATA[sorbate]]></category>
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					<description><![CDATA[updated 07/27/2024 What is sorbate? Potassium sorbate is used in conjunction with potassium metabisulfite (K-meta) to &#8220;stabilize&#8221; wine, to prevent a renewed fermentation after backsweetening a wine. In laymen&#8217;s terms, sorbate + K-meta act&#46;&#46;&#46;]]></description>
		
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		<title>Chaptalizing Wine</title>
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					<comments>https://wine.bkfazekas.com/chaptalizing-wine/#comments</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Wed, 02 Jun 2021 15:53:55 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[backsweeten]]></category>
		<category><![CDATA[chaptalize]]></category>
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					<description><![CDATA[updated 01/12/2022 I was recently asked how to chaptalize a must* prior to fermentation. Chaptalization is adding sugar to a must that is low in sugar, to increase the sugar level to a desired&#46;&#46;&#46;]]></description>
		
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