Sorbic Acid is often used in ciders and Flavored malt Beverages as a preservative against fungi, bacteria and yeast growth.
- The antimicrobial action of Sorbic Acid is used primarily against yeasts and molds.
- Related yeasts inhibited by Sorbic Acid include species of genera Brettanomyces, Candida, Hansennla, Pichia, Saccharomyces, Torulaspora, and Zygosaccharomyces.
- Other name: 2,4-hexadienoic acid.
Application: Added during ingredient blending of Flavored Malt Beverages or prior to packaging ciders and fruit based beverages.
Packaging: 25 kg bag
