It is a common misconception that campden tablet can be used to halt the ferment process in wine before all the available sugars are converted by the yeast, hence controlling the amount of residual sweetness in the final product. This however is not true. In order to halt fermentation, enough campden tablets would have to be added to render the wine undrinkable. Alternatively, when used in conjunction with potassium sorbate, the yeast population will be greatly reduced and prevented from reproducing. Without the addition of potassium sorbate the yeast population will only be stunned and eventually repopulate if provided with enough fermentable sugars.