Abstract
Sorbic acid is a short-chained unsaturated fatty acid widely used in the wine and food industry as a chemical preservative. Because sorbic acid is not readily soluble, it is usually sold as the soluble salt, potassium sorbate. Effective primarily as a fungistat, sorbic acid is added to sweet wines. Although a generally effective inhibitor of fermentative yeasts, sorbic acid has little inhibitory activity toward lactic acid bacteria, acetic acid bacteria, or oxidative film forming yeast.
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© 1999 Springer Science+Business Media New York
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Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1999). Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate. In: Wine Analysis and Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6967-8_13
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DOI: https://doi.org/10.1007/978-1-4757-6967-8_13
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-6969-2
Online ISBN: 978-1-4757-6967-8
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