PT  - JOURNAL ARTICLE
AU  - G. Ziemelis
AU  - T. C. Somers
TI  - Rapid Determination of Sorbic Acid in Wine
AID  - 10.5344/ajev.1978.29.3.217
DP  - 1978 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 217--219
VI  - 29
IP  - 3
4099  - http://www.ajevonline.org/content/29/3/217.short
4100  - http://www.ajevonline.org/content/29/3/217.full
SO  - Am J Enol Vitic.1978 Jan 01; 29
AB  - A single extraction with isooctane and absorbance reading at 255 nm give accurate measurement of sorbic acid content in table wine. Analyses of sorbic acid added to wines in the range 50-300 mg/l gave measures that were 98.7 to 101.9% of the true values, with coefficients of variation of 0.2 to 2.2%.Analysis of 30 wines known to contain no added sorbic acid showed average background errors corresponding to 3 mg/l for white wines and 5 mg/l for reds. The method makes multiple analyses easier and much faster than standard procedures based on steam distillation of the wine sample.