Sorbic acid :
Acid used as anti-septic and anti-oxidizing agent. Particularly used in sweet white wines with the purpose of avoiding the risks of secondary refermentation.
Sour : ...
sorbic acid, additive widely used in the food and drink industries to stun yeasts and moulds. Sometimes used for inexpensive sweet wines, it smells of crushed geranium leaves, excessively to a small proportion of particularly sensitive humans.
sorbic acid...
Sometimes added to wine as a preservative, detectable as a faint garlic-like smell when in excess.
Souzão...
Potassium Sorbate: Also known as "Sorbistat K" and affectionately as "wine stabilizer," potassium sorbate produces sorbic acid when added to wine. It serves two purposes.
Stopping fermentation can be accomplished by killing or removing the yeast cells by one of several methods: adding alcohol to raise the level to 15% or more (as in port or sherry), adding sulfur dioxide or sorbate (sorbic acid), ...
The production of the taint begins with the conversion of sorbic acid to the alcohol sorbinol. The alcohol is then isomerised in the presence of acid to 3,5-hexadiene-2-ol, which is then esterified with ethanol to form 2-ethoxy-3,5-hexadiene[12].
This can be accomplished by either adding alcohol to raise the level to 15% or more (as in port or sherry ), adding sulfur dioxide or sorbate (sorbic acid), ...
 See also: Must, Acid, Bottle, Vinegar, Grape
  
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