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Sorbic acid

Sorbic acid

Sorbic acid acts as an antifungal agent and will limit the growth of yeast and fungi. Sorbic acid is permitted in wine up to a legal maximum of 200mg/litre although high levels of sorbic acid can lead to a geranyl taint on wine. Sorbic acid is also used as a preservative in flavoured alcoholic beverages.


Method: HPLC


Amount to send: 100ml


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If you would like further information please email us at information@campdenbri.co.uk or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.


Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO/IEC 17025:2005 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207