Potassium Sorbate Version 11/2003 - E 202, Food Preservative for Sweet Reserve and Wine - Page 1/1

Potassium sorbate version 11/2003 - E 202, food preservative for sweet reserve and wine - page 1/1

Technical informations and use instructions

General information: Accordingly the addition of po- Caution: Wines to be exported tassium sorbate to a fer- to Japan are not allowed to be Potassium sorbate is the salt mented wine or cider prevents treated with potassium sor- of sorbic acid. The salt has a refermentation and yeast- bate ! better so lubility in water than the caused turbidity after bottling. acid. Due to its long term safety Packaging sizes: record and non-toxic profile po- Dosage: tassium sorbate is used in many 1 kg bag (No. 5301) foods to inhibit the metabolism The legal limit for sorbic acid in 25 kg bag (No. 5303) and the growth of molds and wines is 200 mg/l. This concen- yeasts. The preservative effect tration corresponds to a maxi- Storage: of sorbic acid, released from mum dosage of 27 g potas- potassium sorbate in acid en- sium sorbate per hl . For tech- Between 5 and 25°C at a c lean, vironments, results from the in- nological reasons this concen- dry, dark, odourless place! hibition of enzymes in the mi- tration should be applied in the crobial metabolism. uses described above. The full information contained in this The necessary quantity of po- leaflet is based on our current experi- ences and knowledge. Schliessmann Application in wine and re- tassium sorbate has to be dis- Kellerei-Chemie does neither guaran- lated products: solved in the wine one day be- tee that the products, as described fore the bottling. above, can be used without prior inten- In general potassium sorbate sive testing, nor that by their use no may be used to prevent any Special recommendations: patent rights of third parties are being injured. yeast or mold fermentation in not sterile products contain ing Potassium sorbate does not (residual) fermentable sugar inhibit bacteria. It is not possible and small numbers of microbial to prevent the malolactic fer- counts. mentation of malic acid to lactic For example the stability of acid! sweet reserve results from a In contrast lactic acid bacteria combination of low microbial are capable of a metabolic de- counts by fine filtration, at least toxification of sorbic acid, which 100 mg of free SO 2 per liter might result in the formation of against bacteria and oxidation the “Geranienton”, a typical odor and an addition of potassium of Pelargonium plants. sorbate against yeast and molds.