If they are going to the trouble and expense of adding a preservative to a
juice, they are going to pick one that inhibits yeast which would be one of
the prime things that would make a juice go bad (good?).

Ray

"J F" > wrote in message
.. .
> I've noticed this being used as preservative in few juices I'm interested
> in
> fermenting. How strong a yeast inhibitor is it and would a strong starter
> be
> hindered by it presense?
>
>