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Sorbic acid or sodium sorbate is effective for the inhibition of yeast fermentation in unpasteurized applejuice. It is also effective against many common molds, but generally not against bacterial fermentation.
Sodium sorbate, a relatively tasteless material, is preferred instead of benzoate of soda and is just as effective. Benzoate of soda imparts a burning taste that many people find objectionable.