Sorbic acid needed by alcohol content, mg/L, from Peynaud's table.
The more alcohol there is, the less sorbic acid it takes to suppress yeast,
because both inhibit it. Between rows the dose is interpolated linearly.
Below 10 % it's the first row's 150, and at 14 % and above it's the last
row's 50. The table stops there, and extrapolating past it would be our
own numbers, not Peynaud's.
Sorbic acid needed by alcohol content, mg/L, from Peynaud's table.
The more alcohol there is, the less sorbic acid it takes to suppress yeast, because both inhibit it. Between rows the dose is interpolated linearly. Below 10 % it's the first row's 150, and at 14 % and above it's the last row's 50. The table stops there, and extrapolating past it would be our own numbers, not Peynaud's.