Sorbates
From Ukcider
Contents |
What are Sorbates
Sorbic acid, or 2,4-Hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula C6H8O2. It was first isolated from the unripe berries of the Rowan (Sorbus aucuparia), hence its name.
Sorbic acid, along with some of its salts can be used in Europe in food manufacture. They are identified in product labelling by their E numbers:
- E200 Sorbic acid
- E201 Sodium sorbate
- E202 Potassium sorbate
- E203 Calcium sorbate
The maxiumum concentration of Sorbate allowed in the UK in cider, perry or fruit wine is 200mg/l - expressed as sorbic acid While Sodium sorbate has been allocated an E number, it does not appear in the "The Miscellaneous Food Additives Regulations 1995 - CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS listing
What are Sorbates used for?
Sorbates are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast and fungi. In general the salts are preferred over the acid form because they are more soluble in water.
In alcoholic drinks, sorbates serve two purposes. When active fermentation has ceased, potassium sorbate will render any surviving yeast incapable of multiplying, so stopping fermentation. It can be used in three ways:
- To prematurely stop fermantation, so leaving a sweeter tasting cider with more residual sugar.
- To prevent refermentation if sugar is added to a "finshed" cider t sweeten it. (Used in conjunction with sulphite)
- To stabilise a cider before bottling to prevent further fermentation.
So whats wrong with sorbates?
From a medical point of view, nothing. Sorbic acid is a naturally occurring product and, while the sorbate used in food manufacture are of synthetic manufacture they are chemically identical to the natural product.
The problem arises in the use: sorbates can affect cider in three ways
- Taste. Sorbates can give a "bubblegum" taste to alcoholic drinks, partly due to esterification with the alcohol present
- It curtails the natural fermentation of the cider, so again affecting the taste. You can argue that its just another form of keeving, but there are better traditional ways of doing that
- Its simply another of the chemical tricks available to the industrial cider makers, allowing them to produce a low quality standardized product
External Links
The Miscellaneous Food Additives Regulations 1995 CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS
