PT  - JOURNAL ARTICLE
AU  - C. S. Ough
AU  - J. L. Ingraham
TI  - Use of Sorbic Acid and Sulfur Dioxide in Sweet Table Wines
AID  - 10.5344/ajev.1960.11.3.117
DP  - 1960 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 117--122
VI  - 11
IP  - 3
4099  - http://www.ajevonline.org/content/11/3/117.short
4100  - http://www.ajevonline.org/content/11/3/117.full
SO  - Am J Enol Vitic.1960 Jan 01; 11
AB  - The effect of added sorbic acid and sulfur dioxide on chemical, microbiological, and organoleptic changes in two low sweet wines is reported at two storage temperatures. Inhibition of yeast growth and fermentation was found to be at relatively low levels of sorbic acid (80 mg per liter) and sulfur dioxide (30 mg per liter) for a sweetened red wine at pH 3.9. A second experiment, using a white wine of a lower pH (3.30), gave adequate control at about the same levels. Control was slightly better at the lower temperatures of storage. A taste threshold value (135 mg per liter) for sorbic acid in one of the wines was obtained by the panel used.