Abstract
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.
- Received May 1977.
- Accepted March 1978.
- Published online January 1978
- Copyright 1978 by the American Society for Enology and Viticulture
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Vol 29 Issue 3
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