The use of wine
In the production of sweet wines, the sorbic acid is often used as a preservative. Sorbic acid antibacterial activity only in the synergistic effect of sulfur dioxide will play a greater role. In the national standards allow the use of sorbic acid, but it should be noted that in the course of the standard maximum limits, not excessive. Also, pay attention to sorbic acid and sulfur dioxide, the relationship between alcohol, sorbic acid preservative to give full play to the role. Sorbic acid is an unsaturated fatty acid, non-toxic, the body can be completely absorbed. It has a special anti-yeast effect, is a stable fungal inhibitors; it can inhibit the reproduction of wine yeasts, isolated from air in the inhibition efficiency; it can inhibit the yeasts sugar fermentation ability without killing them. The national standard GB15037-2006 "wine" maximum allowable amount specified in 200mg / L, inspection agencies at all levels can be detected the presence of sorbic acid and determination of its addition. But note that some countries do not allow the import of wine by the sorbic acid-treated, therefore, in the production of export products must be aware of and understand clearly. The ability of anti-yeast sorbic acid because the presence of ethanol greatly enhanced, but the solubility of sorbic acid smaller. We are in the actual production process, often encounter the situation with potassium sorbate. The author is in accordance with standards for the amount of sorbic acid, potassium sorbate converted into a dose, has been in the wine after filtration sterilization, sorbic acid or potassium sorbate recommended dose of alcohol by the different requirements listed in the following table, colleagues use for reference.

Please note that regardless of how many doses are used, sorbic acid are not anti-bacterial effect. Although it can avoid the re-fermentation of sweet wine, but it can not prevent contamination of wine acetic acid bacteria, it can not prevent the wine lactic acid bacteria contamination. When sorbic acid disappears, the risk of bacterial contamination will be doubled, then, wine has an unpleasant odor, similar to geraniol oil odor, because ethylene glycol has been generated. Sorbic acid only at a certain ethanol concentration and the presence of sulfur dioxide in certain circumstances, in order to show satisfactory results. It can enhance the effect of the latter, but never replace them. Sorbic acid solubility in water is not great, its a more soluble form of potassium sorbate. 270g / L of potassium sorbate solution containing 200g / L sorbic acid. As the low solubility of sorbic acid, to be careful when adding the wine, add to slow, strong mixing, uniform mixing with the circulating pump. In the following conditions, sorbic acid can inhibit the activation of yeast in wine:

1 According to the ethanol content of wine using a sufficient amount and acidity.

2 the wine has been handled carefully and clarified, and has been effective sterilization filter.

3 wine mixed with quickly and completely.

4 after treatment, the free sulfur dioxide content of wine is generally 60mg/L-80mg/L, sufficient to prevent oxidation and bacterial growth.