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Type: Artigo de periódico
Title: Presence of benzoic and sorbic acids in Brazilian wines and ciders
Author: Machado, RMD
Tfouni, SAV
Vitorino, SHP
Vicente, E
Toledo, MCDF
Abstract: This study determined benzoic and sorbic acid contents in Brazilian wines and ciders in order to verify whether these preservatives are used in accordance with Brazilian regulations. Forty-nine samples of commercially available wines (35 red wines, I I white wines and 3 ciders) were analyzed by HPLC coupled to a photodiode array detector. Although the use of benzoic acid in wines and ciders is not permitted, this preservative was detected in three samples, one wine and two ciders, which contained benzoic acid levels of 295.6, 424.7 and 608.4 mg.L-1, respectively. Sorbic acid was detected in 49% of the analyzed samples, with levels ranging from 91.0 to 309.5 mg.L-1. Considering only the samples containing sorbic acid, the mean content detected was 171.2 mg.L-1. Six red wine samples presented sorbic acid content above the maximum level allowed by Brazilian regulations. The results showed that, in some cases, the content of benzoic and sorbic acids in wines and ciders, as well as their labels, do not meet current national regulations.
Subject: benzoic acid
sorbic acid
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Rights: aberto
Identifier DOI: 10.1590/S0101-20612007000400026
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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