Metabisulphite

I know I brought this up before, but we all keep reading, I know DG and OZ do also, or they wouldn't be here. But why do we add sorbate to wine if we killed the yeast. I am now understanding that metabisulphite does not kill all yeast, especially commercial yeast which we buy for our wine. It is just ment to kill bacteria and will kill some wild yeast but not all them either. Has grasshopper hit on something here?

yeah you can just look at it as an insurance policy. I don't make sweet wine but if i did i wouldn't need to use sorbate as i sterile filter all my whites which means there won't be a single yeast cell in the bottle.