Sorbic Acid and its Salts
Sorbic acid is often applied to prevent off-dry wines from fermenting in the bottle. It is generally used to inhibit Saccharomyces. Recognised by both Codex Alimentarius and the OIV, sorbic acid is permitted for use in grape wine in over 70 countries worldwide.
This product falls under the category of antifungal preservatives (see potassium sorbate). Because it is not soluble in wine, it cannot be used as is, but rather in its potassium salt form. It may be soluble in some spirits. Its use is subject to regulatory restrictions on content Melting point: 134 ± 2 °C. Boiling point: 228 °C. Stir 20 mg of sorbic acid with 1 ml of brominated water (R). The color should disappear. A solution containing 4 mg of sorbic acid per liter of water containing 0.5 g of monosodium carbonate per liter has an absorption band of 256 nm.
For further substance information, please see the International Oenological Codex.
Synonym(s): 2,4-hexadienoic acid potassium salt, Sorbic acid potassium salt
CAS Number: 110-44-1 (Salts: 7757-81-5; 24634-61-5; 7492-55-9)
E Number: 200 (Salts: 201, 202, 203)
INS Number: 200 (Salts: 201, 202, 203)
International Organisations
Codex Alimentarius
-Approved for use in winemaking by CXS 192-115, General Standard for Food Additives Food Category (GFSA Online) 14.2.3 Grape wines Functional Class (GFSA Online) Preservative Recommended Usage (GFSA Online) 14.2.3: 200 mg/kg As sorbic acid International
Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Preservative Sorbic acid: additive Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Amount used in the treatment: 80 mg/l
FIVS
Classification Category 4 – Not naturally occurring in grapes and treatment residual in wine Recommended Usage Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
As outlined in Section 3.2 of the Preamble of the CODEX Alimentarius General Standard for Food Additives, SORBIC ACID AND SALTS is used:
To enhance the keeping quality or stability of a food or to improve its organoleptic properties, provided that this does not change the nature, substance or quality of the food so as to deceive the consumer; To provide aids in the manufacture, processing, preparation, treatment, packing, transport or storage of food, provided that the additive is not used to disguise the effects of the use of faulty raw materials or of undesirable (including unhygienic) practices or techniques during the course of any of these activities.
As outlined in the OIV’s International Code of Oenological Practices, Sorbic Acid is used: This product falls under the category of antifungal preservatives (see potassium sorbate). Because it is not soluble in wine, it cannot be used as is, but rather in its potassium salt form. It may be soluble in some spirits. Its use is subject to regulatory restrictions on content.
Usage in Winemaking:
Sorbic acid, potassium and calcium sorbate are added to finished wines before bottling to reduce the possibility of re-fermentation. This is something that can occur even months after the wine has been bottled. Small amounts of yeast, not visible to the naked eye, can later become active if bottle temperature and other conditions become right. Sorbic acid and its salts are often used in wine that is intended to be sweetened, or in a wine that is still sweet after the fermentation has completed. They are yeast growth inhibitors, preventing the yeast cells from reproducing. They will not stop a fermentation that is in progress but will stop fermentation from restarting. Consequently, sorbate is only effective when most of the active yeast cells have been removed from the wine by racking or filtering.
The usual procedure for using potassium sorbate is to clarify, stabilise and age the wine. Then the wine is sweetened, and the sorbate is added at the time of bottling. For most people, the taste threshold of sorbate is 200 or 300 mg/L of wine. However, some people are more sensitive to the taste of sorbate, and a small fraction of the population can detect less than 50 mg/L. The normal usage level is 200 to 250 milligrams of potassium sorbate for each liter of wine. If too little sorbate is added, the wine may start fermenting again. If too much is added, the quality of the wine may be adversely affected. Dose levels of more than 250 mg/l can produce noticeable changes in wine taste and smell.
See FIVS technical papers for more information - click here.
