Joe Sallustio wrote:

> Mike,
> Is that the level you use, 250 PPM? I assume this is like sorbate in
> that the amount of residual sugar has no bearing on quantity if
> benzoate used; is that correct?
>
> Joe

Joe,

It is. I did a lot of research in both the abstract Biological area and
in the practical area of the food industry, and came up with that number
in both. Some organisms are susceptible at lower levels, a rare few at
higher levels, but common yeasts & fungi & many bacteria are stopped by
levels in the 200-300 ppm range. A few commercial food applications are
considerably higher, but I could see no benefit in going higher for
winemakers. At the lower levels mentioned by Pp, the literature talks of
percentage effectiveness, but partial protection seemed pointless to me.

BTW Pp, even the 250ppm level isn't effective at stopping an active
ferment. I forgot to add the benzoate to a jug of my "sweet reserve"
juice 'til it was too late. When I did, it had no noticeable effect on
the yeast, which was probably 71-B. Refrigerated and settled, it did
stop and made a really nice sweet sparkler for immediate consumption.

Mike McGeough


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