Chemistry · Chemical Preservatives Application

A beverage company develops a fruit-based drink rich in natural sugars and organic acids. The product is heat-treated, then packed aseptically. After 2 months, spoilage occurs due to yeast fermentation in some bottles, even though bacterial contamination is absent. The formulation team considers adding a preservative that is effective at low pH and targets yeast cells without altering taste. Which preservative strategy is most appropriate for this situation?