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sorbic acid

sorbic acid (GB)

A colorless, tasteless and alcohol-soluble organic acid (also hexadienoic acid) that is added to the unsaturated carboxylic acids counts. It is often used in food as a preservative because it inhibits growth yeasts, other mushrooms and bacteria works (prevention of molds on cheese or meat), but not on Lactic acid bacteria, In Germany and Austria the encore is in grape or Wine up to max. 200 mg / l allowed (but not for Organic wines ), up to 1 g / l in the USA.

However, even the smallest amounts of sorbic acid can be changed to sorbinol by reaction with lactic acid bacteria, which in turn results in further reactions to the wine defect, which is difficult to control Geranienton leads. That is why great cleanliness (fermentation tanks, barrels) and the additional addition of sulfur dioxide required. In Germany, the addition of sorbic acid (potassium sorbate) was previously used in the production of Süßreserve used, this is now rarely the case. In some Eastern European countries, however, the addition is still widespread. See also under Means in winemaking,

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