II.3.4.5 Treatment with sorbic acid

Classification:

• Sorbic acid: Additive

Definition :

Addition to wine of sorbic acid or potassium sorbate.

Objectives :

a)       See II.3.4.2 ‘Biological stabilisation’

b)       To prevent the re-fermentation of wines containing fermentable sugars.

c)        To prevent the development of undesirable yeasts.

 

Prescriptions :

a)        The addition should take place only a shortly before bottling.

b)       The dose used shall not exceed 200 mg/l expressed as sorbic acid.

c)        The sorbic acid and potassium sorbate shall comply with the prescriptions of the International Oenological Codex

Recommendation of the OIV:

Admitted