To prepare the wine for long term storage by allowing all microbiological activity to cease or by disabling the yeast with additives. Potassium sorbate and sulfites are often added to the wine before bottling due to their effectiveness in preventing renewed fermentation, microbiological activity, and oxidation. If a wine is to be sweetened before bottling, stabilization with Potassium Sorbate (Sorbistat K) is required.