RT Journal Article
SR Electronic
T1 Sorbic Acid as a Preservative in Sparkling Wine. Its Efficacy and Adverse Flavor Effect Associated with Ethyl Sorbate Formation
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 98
OP 102
DO 10.5344/ajev.1983.34.2.98
VO 34
IS 2
A1 T. de Rosa
A1 G. Margheri
A1 I. Moret
A1 G. Scarponi
A1 G. Versini
YR 1983
UL http://www.ajevonline.org/content/34/2/98.abstract
AB 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.