Vegetable fermentation additives

Other food additives may be applied in vegetable fermentations, but will depend on the particular product, while regulatory restrictions may be posed in numerous countries. Ascorbic acid is frequently added to sauerkraut, mainly with the purpose of preventing gray or brownish discolourations of fresh or canned products. In some countries citric acid or sulphur dioxide is permitted for preventing discolourations. 

The Verein Ohem. Werke have extended their original patent (addition dated 11th December, 1905, to Fr. Pat. 328,101, Oct., 1902),. which now covers the use of vegetable ferments in the presence of water and manganese sulphate or other metallic salt. It is further... 

Allyl isothiocyanate is a contaminant used to protect the wine from the Candida Mycoderma yeast attack and to sterilize the air in wine storage containers. Illegal additions of methyl isothiocyanate to the wines are made to prevent spontaneous fermentations and are used as a soil fumigant for nematodes, fungi, and other diseases in fruit and vegetables (Saito et al., 1994 Gandini and Riguzzi, 1997). 

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