You are mixing up different processes here. Stabilizing wine usually
refers to hot and cold stabilization to prevent haze. Otherwise Steve's
description of sorbate to stop yeast reproduction in sweet wines,
(rarely used in reds) and sulfites to prevent oxidation are correct. I
suggest you look at Lum's chapter on Clarification and Stabilizing or
possibly another chapter if you find out you are looking for some other
process besides stabilizing.

http://home.att.net/~lumeisenman/chapt15.html