PT - JOURNAL ARTICLE AU - T. de Rosa AU - G. Margheri AU - I. Moret AU - G. Scarponi AU - G. Versini TI - Sorbic Acid as a Preservative in Sparkling Wine. Its Efficacy and Adverse Flavor Effect Associated with Ethyl Sorbate Formation AID - 10.5344/ajev.1983.34.2.98 DP - 1983 Jan 01 TA - American Journal of Enology and Viticulture PG - 98--102 VI - 34 IP - 2 4099 - http://www.ajevonline.org/content/34/2/98.short 4100 - http://www.ajevonline.org/content/34/2/98.full SO - Am J Enol Vitic.1983 Jan 01; 34 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.