Sorbic Acid (potassium sorbate)


Measured by a spectrophotometric assay. Requires a 50 mL sample volume minimum.


Sorbic acid (or potassium sorbate) is added to prevent fermentation from re-starting in a sweet wine. Sorbate levels must be tightly controlled when bottling to avoid toxicity by over-dosing, or instability by under-dosing.


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