Abstract
The efficacy of sorbic acid as a preservative in a sparkling wine obtained by the Charmat method was studied. Effective inhibition of the yeast growth was obtained by adding 200 mg/L of sorbic acid to the wine (containing 110 mg/L of sulfur dioxide). In this case, however, the formation of ethyl sorbate, with an associated unpleasant odor suggestive of pineapple-celery, occurred. Because the off-odor makes the product organoleptically unacceptable after a six-month storage period, sorbate treatment is not recommended for sparkling wines.
- Received April 1982.
- Copyright 1983 by the American Society for Enology and Viticulture
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