Wine yeasts activity testing in the presence of sorbic acid
1987
Ruzic, N. | Bosnjakovic, J. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
On the basis of the experiment results, the following has been concluded: The efficiency of sorbic acid i. e., potassium sorbate on yeast, depends mostly on must or wine acidity (pH), on wine alcohol content and the type of yeasts present in the wine and must. A quantity of sorbic acid of up to 500 mg/l added to the must, did not prevent alcohol fermentation. Must fermentation did not begin only in samples with 500 mg/l of sorbic acid. The efficiency of sorbic acid was greater in the wine and must with lower pH values. Sorbic acid was more efficient in wines with a greater alcohol content. The tested types of wine yeasts (Saccharomyces spp.) did not show the same resistance to sorbic acid.
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