Kvasny Prum. 1977; 23(5): 108-113 | DOI: 10.18832/kp1977018

Tolerance of some Saccharomyces species to sorbic acid.Peer-reviewed article

A. NAVARA, E. MINÁRIK

A lot complaints and polemics on reasons of yeast trouble in sweet wines stabilized by potassium sorbate are known. The activity of Saccharomyces sp.in the presence of sorbic acid in sweet wines had been studied. The strains Hliník 1 (S. cerevisiae), Bratislava 1 - (S. bayanus) and Fendant (S. bayanus) were used as test organisms. At lower temperature [12°C] the inhibitory effect of sorbic acid on yeast activity is higher than at elevated temperature [24°C] Concentrations between 50 and 100 mg/l sorbic acid are not sufficient to suppress activity of Saccharomyces sp. When sweet wines are stored at 24°C. At this temperature  the strain 24°C. At this temperature the Bratislava 1 is more sensible  than the strain Hliník 1. The psychrophilic strain  Fendant is the most resistant strain against sorbic acid. Concentrations of sorbic acid up to 150 mg/l may cause increased tolerance of Saccharomyces sp. in wines with rest sugar at 24°C.
(In Slovak, English summary only)

Keywords: Saccharomyces species, sorbic acid, tolerance

Published: May 1, 1977