1984 Volume 79 Issue 5 Pages 359-364
The effects of K-sorbate, Na-cinnamate and Na-benzoate added to 7 varietal wines on the growth of 13 yeast strains were examined. The inhibitory effects of these agents on the pellilce formation altered by the yeast strains used, and it was shown that growth of the true film yeasts were weaker than those of the pseudo-film yeasts, i. e. Saccharcniyces spp.
The inhibitory effects were affected by varietal differences of the wines examined, especially by a lower level of the pH values. Effective inhibition on the yeast growth was observed by adding either 150-180 ppm of sorbate, 60-80 ppm of cinnamate, or 120-150 ppm of benzoate to the wine.
