Kvasny Prum. 1962; 8(11): 253-257 | DOI: 10.18832/kp1962038

Application of sorbic acid for stabilizing wine.Peer-reviewed article

E. MINÁRIK

The results of experiments, aimed at determining the efficiency of sorbic acid and potassium sorbate as stabilizing agents when introduced in sweet wine, indicate, that their antiseptic effect starts at concentrations as low as 50 mg/l. For practical application concentrations in the 50 - 200 mg/l e indicated limits, the organoleptic qualities of wine, I range can be recommended. The concentration depends on the alcohol content, sulphuration degree and previous treatment of wine. If the doses of chemicals are held within the indicated limits, the organoleptic qualities of wine, I e. its taste and flawour, are not deteriorated. Application of sorbic acid permits to reduce the doses of sulphurous acid by 30 - 50 %, though it cannot be fully eliminated. Sorbic acid cannot be applied as conserving ingredient to grape must.
(In Slovak, English summary only)

Keywords: sorbic acid, wine, stabilizing

Published: November 1, 1962