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.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1999 Springer Science+Business Media New York
About this chapter
Cite this chapter
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
Download citation
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
eBook Packages: Springer Book Archive