Yes, you could keep adding sugar until fermentation comes to a halt. But then the alcohol level would be so high approx 16 - 17% that the nature of the wine would have changed.
If the acid levels are high and the alcohol levels are around 13%, you might get away with the addition of sodium metabisulphate, but only to a level that you just detect it. Safer to add sorbate, the amounts required are miniscule.
I've had situations where a wine has been stable in bulk for a long time, but as soon as I bottle it, the process somehow encourages re fermentation.
In my strawberry wine, I sterile filter and add small amounts of sorbate.