not having used it - I stand to be corrected
Sorbic Acid is used in juices etc specifically to suppress yeasts. I understand that while it does not actually kill yeast, it prevents yeast from multiplying. So you could perhaps use a juice with sorbic acid if you pitched a vigorously fermenting starter that had enough cells in it to ferment your cider fully.
If your cider also has any Sulphur Dioxide (preservative 220) that will act to actually kill the yeast as well.
Its my plan to use a combo of tese two things to prevent a re-fermentation occurring when I back sweeten a cider for bottling... yet to try.
Better to go preservative free I think.
TB