TY - JOUR T1 - Use of Sorbic Acid and Sulfur Dioxide in Sweet Table Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 117 LP - 122 DO - 10.5344/ajev.1960.11.3.117 VL - 11 IS - 3 AU - C. S. Ough AU - J. L. Ingraham Y1 - 1960/01/01 UR - http://www.ajevonline.org/content/11/3/117.abstract N2 - 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. ER -