Used in sweet wines as an anti-microbial against fungi, bacteria and yeast growth.
- The antimicrobial action of Sorbic Acid is used primarily against yeasts and molds.
- Must and wine related yeasts inhibited by Sorbic Acid include species of genera Brettanomyces. Candida, Hansennla, Pichia, Saccharomyces, Torulaspora and Zygosaccharomyces.
- Other name: 2,4-hexadienoic acid.
- Can be added at any stage during the winemaking process, especially prior to bottling.
Packaging: 25 kg