VASSANELLI LAB ANALYSES
SORBIC ACID
ANALYTICAL TECHNIQUE: HPLC-UV-vis
UNIT OF MEASUREMENT: mg/l
METHOD: OIV-MA-AS313-20 R2023
MATRICES ( A if accredited) :
CM
, Must
A, Oenological products
, Wine
A
DESCRIPTION:
Sorbic acid (2,4-hexadienoic acid) is an antimicrobial that has an inhibiting function on most of the microorganisms (yeasts, moulds and mushrooms) present in wine with the exclusion of lactic bacteria. for this reason it is used following malolactic fermentation.
Determination takes place via separation by hplc (high pressure liquid chromatography) and dad detection (diode array detector).
Particular attention must be paid in terms of semi-sparkling and sparkling wines because ethyl sorbate can form, giving an unpleasant smell of pineapple or celery; or, in the case of lactic bacteria activity, the risk is that 2-etoxene-3,5 is formed, characterised by an unwanted geranium smell.
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