%0 Journal Article %A H. Y. Yang %A Robert E. Orser %T Preservative Effect of Vitamin K5 and Sulfur Dioxide on Sweet Table Wine %D 1962 %R 10.5344/ajev.1962.13.4.152 %J American Journal of Enology and Viticulture %P 152-158 %V 13 %N 4 %X In recent years, several preservatives other than sulfur dioxide have been tested for wine. Each preservative has its advantages and disadvantages. Vitamin K5 has been tested by various investigators. This vitamin (4-amino-2-mefhyl-1-naphthol hydrochloride), an analog of vitamin K,has demonstrated a marked inhibitory activity toward a number of microorganisms. Previous work on vitamin K5 in wine was with the vitamin alone. This paper presents the combined effect of vitamin K5 and sulfur dioxide on sweet table wines. Vitaman K5 used with sulfur dioxide showed distinct advantages over the vitamin used alone. Aside from its own preserving effects, sulfur dioxide stabilized vitamin K5, thus increasing its effectiveness.Vitamin K5 was effective against yeast cells with low initial counts but was ineffective at high initial counts, even with the help of sulfur dioxide. In wines where 12 per cent of alcohol was present, a combination of 10 ppm of vitamin K5 and 100 ppm of sulfur dioxide offered sufficient protection against secondary fermentation.Alcohol concentrations exhibited some effects on the requirements of vitamin K5 and sulfur dioxide in preventing secondary fermentations. In the presence of 14 per cent of alcohol, both vitamin K5 and sulfur dioxide requirements were reduced significantly.Sensory evaluations revealed that the taste of the vitamin developed with storage and that 50 ppm of vitamin K5 is probably the taste threshold of this preservative when 100 ppm of sulfur dioxide is present. Vitamin K5 darkened white wines slightly in the absence of sulfur dioxide, but 100 ppm of sulfur dioxide prevented the darkening even with the addition of 50 ppm of vitamin K5. %U https://www.ajevonline.org/content/ajev/13/4/152.full.pdf