Sorbic acid involved in metabolic processes, digested and absorbed by the human body to produce carbon dioxide and water. In terms of safety, sorbic acid is an internationally recognized safe (GRAS) preservatives. Sorbic acid is often used as a preservative when produce sweet wines. It has been widely used in food, beverages, pickles, tobacco, pharmaceutical, cosmetic, agricultural, feed industry, etc.
Food mostly contains some nutrients, moisture and acid composed of decomposing food. Due to inappropriate control factors such as temperature, humidity, environmental health conditions in storage food, enzymes in bacteria microbial will continue to metabolic, and saturated fatty acids in food by oxidation and dehydrogenation to form unsaturated fatty acids, food spoiled. However, add proper amount sorbic acid to control dehydrogenase activity, prevents fatty acid oxidation and dehydrogenation, thereby inhibiting a variety of microbes in food for breeding.
Sorbic acid is a kind of acid preservative, which can be absorbed by the body's metabolic system and rapid decomposition to produce carbon dioxide and water, therefore, sorbic acid is harmless to the human body. When the pH is under 6, the diene keys combined with sulfhydryl of food microbial enzyme to form Covalent bonds, then it makes sulfhydryl loss of vitality, thus inhibiting the reproduction of microorganisms, reversing the preservative effect.
Sorbic acid is a polyunsaturated fatty acid, non-toxic, completely absorbed by the body. It has special anti-yeast and is a stable fungal inhibitor, its ability is to inhibit the breeding of wine yeast, it can inhibit the Yeast fermentation of sugars without killing them. The antibacterial effect of sorbic acid only in synergy with the sulfur dioxide will play a more important role. Use of sorbic acid must under the national standards and do not exceed. Also, pay attention to the relationship between sorbic acid and sulfur dioxide, alcohol, so as to give full function of the preservative sorbic acid.
Sorbic acid solubility in water is not very large, it's more soluble forms is potassium sorbate. Because of the low solubility of sorbic acid, must be careful tto slowly add to the wine and strong mixing, use circulation pump fully mixed evenly.
But no matter how many doses, sorbic acid has not anti-bacterial effect. Although it can prevent the fermentation of sweet wine, but it cannot prevent wine's acetic acid bacteria pollution, nor lactic acid bacteria pollution. The risk of bacterial will rise when sorbic acid disappear. At this time, wine has an unpleasant odor that is similar to geranium oil, for it has generated into ethylene glycol. When a certain amount of ethanol concentrations and a certain amount of sulfur dioxide, sorbic acid can present a satisfying effect. If you have interest and want to know more about chemicals, clickhere to get more, thanks!
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