{"id":48123,"date":"2023-02-21T19:00:00","date_gmt":"2023-02-21T17:00:00","guid":{"rendered":"https:\/\/staging.winesofromania.com\/?p=48123"},"modified":"2023-02-18T17:34:03","modified_gmt":"2023-02-18T15:34:03","slug":"max-200mg-sorbic-acid-in-wine-japan-market","status":"publish","type":"post","link":"https:\/\/staging.winesofromania.com\/en\/max-200mg-sorbic-acid-in-wine-japan-market\/","title":{"rendered":"Maximum 200 mg of sorbic acid in wine for the Japanese market"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Imported wines entering the Japanese market, accompanied by a report of physico-chemical analysis carried out even with BioSystems<\/a> equipment, must not contain sorbic acid above the limit of 200 mg\/liter, the maximum allowed according to OIV recommendations.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Sorbic acid – definition and usage<\/b><\/h1>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Sorbic acid is a naturally occurring organic compound. It is used in the food industry for the natural preservation of many products, including wine. Most likely, sipping from a glass of wine (in Romanian, “to sipp” is “a sorbi”) comes from the very presence of this compound, which makes it possible for the Bahic liquor to be kept as long as possible. The form in which sorbic acid is used as a preservative is as a mineral salt – potassium sorbate. This compound can be determined with BioSystems analyzers. <\/span><\/p>\n

Although easily confused by name with ascorbic acid, which is actually vitamin C, sorbic acid is also called 2,4-hexadienoic acid, and its chemical formula is <\/span>6<\/span>H<\/span>8<\/span>O<\/span>2<\/span>. <\/span> <\/p>\n

In the past, the fruits of the mountain ash were used as bait to attract and catch songbirds. Like elderberries, people cannot eat them fresh, as they are bitter to the taste and irritating to the stomach lining. Ingested however, they have astringent, laxative, diuretic and cholagogue effects. <\/span><\/p>\n

The vitamin C content prevents scurvy, and sorbitol could be used as a sugar substitute by diabetics, but it seems that production from this source is not cost-effective. Traditional Austrian medicine [2] has used the fruit internally (as tea, syrup, jelly, or liqueur) to treat respiratory tract ailments, fever, infections, colds, flu, rheumatism, and even gout. <\/span><\/p>\n

In the kitchen, the fruit is made into compote, jelly, jam, jam, spicy syrup, a sour chutney (for lamb or venison), or juice. They can be made into liqueurs or fermented quietly, like wine. Fruits can become edible by freezing, cooking, or drying, which degrades the parasorbic acid. <\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Where can you find sorbic acid in its natural form?<\/b><\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Sorbic acid was first isolated from the unripe fruit of the mountain scorbus, the bird scorbus or mountain ash (<\/span>Sorbus aucuparia<\/span><\/i>), which is a species of tree in the Rosaceae family (i.e. it is related to many fruit trees and shrubs or even to the roses).<\/span><\/p>\n

The fruits of the mountain ash are eaten by about 60 species of birds and several mammals. They are especially appreciated by songbirds, but also by hoofed game, red foxes, European badgers, lynxes, and squirrels. <\/span><\/p>\n

The fruits and leaves are edible and have been used in the mountain peasant household to prepare food, sweets, and drinks, in teas, as folk medicine, and often as fodder for animals around the house (a portion of mountain ash fruits used to make chickens produce eggs with a brightly colored yolk and a firm shell, resistant to handling and storage).<\/span><\/p>\n

Leaflets – the young leaves smell like marzipan when rubbed between the fingers. They were used by young mountain folks to scent their skin by rubbing them on their bodies after washing. Even though the flowers have an unpleasant smell, like rotting fish (trimethylamine), their nectar is rich in fructose and glucose and that’s why they are very popular with bees. Perhaps this is also a reason why honey doesn’t go bad, as it has the natural preservative sorbic acid, which is also found in the pollen of mountain ash. <\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Source foto<\/a>: Sorbus aucuparia<\/i>. <\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The fruit (as with most seedlings) is green before ripening and this is the phenophase in which it contains the maximum amount of sorbic acid. As they ripen, the fruits turn orange or even caramelized when overripe, when they also accumulate some sugars, making them even more attractive to flying eaters. <\/span><\/p>\n

The pulp of mountain ash fruit contains:<\/b><\/p>\n