I'll assume you're topping off a five or six gallon carboy. I'll also assume you are using less than a quart to top off with. Unless you are using a very sweet wine to top off with you will not likely have a significant amount of renewed fermentation. You will also not likely be adding enough sorbate to the new wine to have much of an effect.
The sorbate does not prevent the yeast from fermenting. It prevents the yeast from reproducing. The existing yeast cells go through their life cycle and die of old age. With no new yeast cells taking their place, fermentation eventually stops.
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Rocket Socks Brewery
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topping off question
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