Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food

preservative. It has the chemical formula C

6
H
8
O
2
. It is a colourless solid that is slightly
soluble in water and sublimes readily. It was first isolated from the unripe berries of the
rowan tree (Sorbus aucuparia), hence its name.
Sorbic acid and its salts, such as sodium sorbate, potassium sorbate, and calcium sorbate,
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, but it is the acid form that is active. The optimal pH
for the antimicrobial activity is below pH 6.5. Sorbates are generally used at concentrations
of 0.025% to 0.10%. Adding sorbate salts to food will, however, raise the pH of the food
slightly so the pH may need to be adjusted to assure safety. It is found in many other foods,
such as cheeses and breads.
The E numbers are:
E200 Sorbic acid
E201 Sodium sorbate
E202 Potassium sorbate
E203 Calcium sorbate
Potassium sorbate is a salt produced by neutralising potassium hydroxide with sorbic acid. It
is a colourless salt that is highly soluble in water. This salt can be used as a food
preservative.
Potassium Sorbate (Sorbic Acid)
Potassium sorbate, a widely used food preservative, is added in small quantities to sweet or
semi-sweet wines to prevent further sugar fermentation. It is the only practical way for the
home winemaker to guarantee that fermentation will not restart in the bottle. Sorbate is
never used with completely dry wines. And it should not be used where there is a possibility
of malolactic bacteria being active in the bottle.
How it works
When dissolved in water, potassium sorbate (CH
3
CH=CHCH=CHCOOK) breaks into sorbic
acid and ionic potassium. It is sorbic acid that has selective anti-fungal, anti-microbial
properties. It inhibits yeast very effectivelyit does not kill yeast cells, it only prevents their
growth and activity. Therefore, before sorbate is added, a wine should be racked clear in
order to reduce the number of yeast cells.
Sorbic acid itself is soluble in alcohol but virtually insoluble in water. However, potassium
sorbate, a salt of sorbic acid, is very soluble in water and virtually insoluble in alcohol. This is
why sorbate is used to carry the sorbic acid into the wine.
Preliminary points
Sorbic acid is very stable in wine. It does not combine with other elements and
thereby lose its potency. So there is no point in adding any more than necessary.
Sorbic acid is not effective against many bacteria. It MUST be used in conjunction
with SO
2
to control acetic acid and malolactic bacteria. The major danger in adding
sorbate to wine is active malolactic bacteria. They can metabolize sorbic acid and
produce a disastrous bi-product called hexanedienol that has a strong geranium-like
smell. This will ruin the wine, and there is no way to recover from this
fault. Therefore, make sure ML bacteria are under control (via Lyzozyme, pH, and
SO
2
) before you add sorbate.
Sorbate, like SO
2
, is more effective at lower pH. Therefore wines like Riesling, which
tend to have a lower pH, will not need as much sorbate as social wines that have
been made from other varieties of ripe grapes.
Ascorbic acid is a naturally occurring organic compound with antioxidant properties. It is a
white solid, but impure samples can appear yellowish. It dissolves well in water to give
mildly acidic solutions. Ascorbic acid is one form ("vitamer") of vitamin C
Ascorbic acid and its sodium, potassium, and calcium salts are commonly used as
antioxidant food additives. These compounds are water-soluble and thus cannot protect
fats from oxidation: For this purpose, the fat-soluble esters of ascorbic acid with long-chain
fatty acids (ascorbyl palmitate or ascorbyl stearate) can be used as food antioxidants. Eighty
percent of the world's supply of ascorbic acid is produced in China.
[8]

The relevant European food additive E numbers are
1. E300 ascorbic acid (approved for use as a food additive in the EU,
[9]
USA
[10]
and
Australia and New Zealand)
[11]

2. E301 sodium ascorbate (approved for use as a food additive in the EU,
[9]
USA
[12]
and
Australia and New Zealand)
[11]

3. E302 calcium ascorbate (approved for use as a food additive in the EU,
[9]
USA
[10]
and
Australia and New Zealand)
[11]

4. E303 potassium ascorbate
5. E304 fatty acid esters of ascorbic acid (i) ascorbyl palmitate (ii) ascorbyl stearate.
Number Name Comments 200
E200 Sorbic acid Occurs naturally in fruit, used as a preservative it inhibits fungal growth but
allows for bacterial activity, hence is useful for cheese. Obtained from the berries of
mountain ash or synthesised from ketene; possible skin irritant, and may cause rashes,
asthma and hyperactivity.. Sorbic acid is used in conjunction with sulphur dioxide in wine
making, without SO
2
bacteria cause reduction of sorbic acid to sorbyl alcohol which converts
to a foul smelling ether. Also used as a preservative in cosmetics and pharmaceuticals.
Sorbic acid had a conjugated system of double bonds which makes it susceptible to
nucleophilic attack, sometimes giving mutagenic products. Food labelled as containing E200
may actually contain sodium, potassium or calcium sorbate instead (E201, E202 and E203
respectively). Typical products include wine, cheese, other fermented products, desert
sauces and fillings, soups, sweets, drinks, yeast goods. 201
E201 Sodium sorbate Similar to 200. Sodium sorbate is the sodium salt of sorbic
acid. Typical products include wine, cheese, other fermented products, desert sauces and
fillings, soups, sweets.
202
E202 Potassium sorbate Similar to 200. otassium sorbate is the sodium salt of sorbic acid.
More soluble than sorbic acid. Typical products include cheese, butter, yogurt, preserves,
pickles, dried fruit, cakes and wine.
00
E300 Ascorbic acid Antioxidant, colour and preservative. The body stores little ascorbic acid
or vitamin C, so this must be provided on a daily basis in the diet. Good sources of vitamin C
include citrus fruit, raw cabbage, strawberries and tomatoes. Vitamin C has been shown to
prevent scurvy, and is essential for healthy blood vessels, bones, and teeth. Vitamin C also
helps form collagen, a protein that holds tissues together. Ascorbic acid is industrially
synthesised using a number of different biological techniques. Flour treating agent, 'vitamin
C'; may be made synthetically from glucose, naturally occurs in fruit and vegetables; added
to products as diverse as cured meat, breakfast cereals, frozen fish and wine. Large doses
can cause dental erosion, vomiting, diarrhoea dizziness, and could possibly cause kidney
stones if more than 10g is taken. Should be taken under medical advice if suffering from
kidney stones, gout or anaemia. Other names: l-ascorbic acid, l,3-ketothreohexuronic acid.