If devious bacilli or lactic acid bacilli were to get in your wine while application alone potassium sorbate it would not anticipate accident or malolactic beverage (as acquired by lactic acid bacteria). The aggregate of sulfites and sorbate advice abate your risks of this as mentioned before.
The additional limitation of potassium sorbate is the breadth of time it is effective. Once added to wine it stays in the desireable ankernely of sorbic acid alone for a abbreviate time. Over time it break down into ethyl sorbate which can add addendum of pineapple or celery to your wine.
The change into ethyl sorbate is not preventable. By application potassium sorbate winemakers are putting a audible shelf activity on their wines afore they aces up these off flavors.
The third limitation is that it reacts ailing with lactic acid bacteria. According to my analysis it can aftermath able bittersweet odors which a lot of wine drinkers accede a flaw.
Because of these limitations abounding wineries do not use potassium sorbate. They opt to balance with sulfites alone an await on their adeptness to appropriately acquit aggregate to anticipate spoilage. Interestingly, wines with potassium sorbate may not be classified as organic.