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The use of sorbic acid in wine

17 June 2009 2,564 views No Comment

In the production of sweet wine, the sorbic acid is often used as a preservative. Only the antibacterial activity of sorbic acid in the synergy of sulfur dioxide will play a bigger role. National standards in allowing the use of sorbic acid, but in the use of the process should pay attention to the highest standards of limited, not excessive. At the same time, attention should be paid to sorbic acid and sulfur dioxide, alcohol content, in order to give full play to the role of preservative sorbic acid.

Sorbic acid is an unsaturated fatty acid, non-toxic, the body can be completely absorbed. It has a special role in the anti-yeast, is a stable inhibitor of fungi; it can inhibit the propagation of wine yeast, isolated from air in the efficient inhibition; it can inhibit yeast fermentation of sugar but do not kill them. The national standard GB15037-2006 “wine” in the provisions of the maximum allowable amount of 200mg / L, inspection agencies at all levels of sorbic acid can be detected in the determination of the existence and amount of its addition. Yet it must be noted that some countries do not allow the import by the sorbic acid-treated wine, therefore, in the production of export products must pay attention to and understand clearly. Sorbic acid capacity of the anti-yeast because of the presence of ethanol greatly enhanced, but the smaller the solubility of sorbic acid. In the actual production process, we often encounter the case of the use of potassium sorbate. The author is in accordance with the standards for the amount of sorbic acid, potassium sorbate converted into the use of doses, has been in the wine after filtration sterilization, sorbic acid or potassium sorbate in accordance with the recommended dose of alcohol out of the different requirements (Article Source: Chinese Liquor Liquor News Network reported that China’s) table for the reference of the use of colleagues.

Please note that regardless of the number of doses used, sorbic acid is not the role of anti-bacterial. Although it can avoid re-fermentation of sweet wine, but it can not prevent pollution of acetic acid bacteria of wine, it can not prevent contamination of wine lactic acid bacteria. When the disappearance of sorbic acid, the risk of bacterial contamination will be doubled this time, wine has an unpleasant smell, similar to Pelargonium because ethylene glycol has been generated. Sorbic acid ethanol can only be certain of the sulfur dioxide concentration and the existence of certain circumstances, in order to show satisfactory results. It can strengthen the role of the latter effect, but can not replace them.

Sorbic acid solubility in water is not a very large, it is more soluble form of potassium sorbate. 270g / L of potassium sorbate solution containing 200g / L sorbic acid. Due to low solubility of sorbic acid, when added to the wine must be careful to add to the slow, strong mixing, the use of circulating pump fully mixed. In the following conditions, sorbic acid can effectively inhibit the activation of yeast in wine:

1. According to the ethanol content in wine and the use of sufficient amount of acidity.

2. To be handled carefully to clarify the wine has been, has done an effective filter sterilization.

3. And the wine quickly and completely mixed.

4. Treatment, alcohol content of free sulfur dioxide in general 60mg/L-80mg/L, sufficient to prevent oxidation and bacterial growth.

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