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.
Amount to send: 100ml
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Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207