Knowing why the wine contains sulphur dioxide requires knowing how the wine is brewed. Now the wine is fermented from grape juice. There is a lot of sugar in the grape juice, and yeast converts them into alcohol during fermentation. Therefore, the more complete the fermentation, the more complete the conversion. The more ethanol in the final product, the less sugar there will be. The amount of sugar determines the "dryness" of the wine. For example, “dry red†refers to red wines with low sugar content, while high sugar content is called “sweet winesâ€. Different "dryness" and other trace ingredients, such as tannins, polyphenols, etc., constitute the wines vary widely. The fermentation of grape juice is done by yeast, but there are also some bacteria that can grow in it. Therefore, in order for the grape juice to transform according to people's wishes, we must have a "magic hand" to control them. For example, before the grape juice is squeezed and it has not yet been fermented, it needs to be “preservedâ€. Otherwise, the “good yeast†that people control and control is not yet started. The naturally occurring bacteria in the grape juice are already unwilling to be lonely and destroy the grape juice. . On the other hand, once the grape juice begins to ferment, there will be a tendency to “not run out of sugar and never lose itâ€. Therefore, if you want to leave some sugar and become a "sweet wine" or "semi-sweet wine" before you become a "dry wine," you need to stop the activity of yeast in advance. Even if the wine is brewed, things are not finished yet. On the one hand, there is still sugar in the wine (even dry wine, but also a little sugar), which can also become a paradise for bacteria. On the other hand, terminating the yeast often cannot kill them, and there may be survivors after the festival. They continue to grow and will change the taste of the wine. In addition, there may also be other conversion of alcohol to acetic acid, turning the wine into "vinegar." In this case, further sterilization is essential. Of course, heating does not work - heating can be sterilized, but it will also damage the grape juice flavor, not suitable for wine brewing. Therefore, the addition of certain "preservatives" or "preservatives" is the last resort. In addition, the flavor of the wine and the legendary "health care function" largely depend on the antioxidant. The characteristic of antioxidants is that they are easily oxidized. Therefore, to protect the antioxidant activity of these ingredients, it is necessary to add more powerful antioxidants to protect the flower messenger. The above-mentioned "preservatives", "preservatives" and "antioxidants" can be implemented in different ways from a technical point of view. However, in the course of the development of wine craftsmanship, it was discovered that the original sulfur dioxide can be single-handedly set all tasks! The use of sulphur dioxide in wine has a history of at least a few hundred years. The production process has developed to today, and no better alternative has been found. Therefore, regardless of people's doubts about sulfur dioxide, the wine industry still widely uses it. How much will sulfur dioxide be harmful? With the exception of a few who oppose all additives, what people are more concerned with is -- is it safe to add these things? In fact, all safety and hazards are based on how much you eat. In fact, during the yeast fermentation process, a certain amount of sulphur dioxide is produced "naturally". However, this amount is relatively small, not enough to complete all the tasks, but also need to add extra. What is added here is not necessarily sulfur dioxide gas (inconvenient to use), but it may be its derivative products - various sulfites, pyrosulfites, bisulfites, and the like. These substances can achieve similar functions as sulfur dioxide, and they are also based on the content of sulfur dioxide when calculating their content and amount. In Europe and America, when the content of sulfur dioxide in wine exceeds 10 ppm (1 part per million, 1 ppm = 1 mg/kg = 1 mg/l), "sulphur dioxide-containing" must be marked. Due to the fact that the amount produced by natural fermentation is often higher than this, almost all wines will have this mark. (However, they do not require specification of specific content values.) As for the upper limit of sulphur dioxide in wine, the United States is 350 ppm, and China is 250 ppm. For "sweet" wines or Chinese wines, China has relaxed to 400 ppm. However, in fact, to achieve the desired function, such a large amount of sulfur dioxide is not needed. The result of the United States' wine detection statistics is an average of 100 ppm. The safe intake limit of sulfur dioxide established by the Joint International Expert Committee on Food Additives (JECFA) is 0.7 milligrams per kilogram of body weight per day. For a 60-kg adult, this amounts to 42 mg per day. If you take the average of 100ppm, then 400 milliliters of wine will contain 40 milligrams, which is close to the "maximum intake." "Safe intake limit" means that sulfur dioxide that does not exceed this level will not cause visible hazards even if it is consumed for a long period of time. However, some people are more "sensitive" to sulfur dioxide, similar to other food allergies. This "some people", the U.S. statistics are about 1% of the average person, and asthma patients probably have 5%. The amount of "sensitive symptoms" required by different people varies, and their symptoms are generally nausea, vomiting, abdominal pain, dizziness, difficulty breathing, etc. Severe life-threatening. Where is SO2 used? Preservation, antisepsis, and anti-oxidation are not just the requirements of wine. Many other food processing will also have such needs. Sulfur dioxide (and other derivatives) has become a useful Food Additive. Many foods contain phenolic compounds that become tan after being oxidized. The sulfur dioxide has a certain degree of reducibility, so that they do not change color, or to bleach the pigment white. Foods such as yuba and bamboo shoots have considerable demand for this. From the perspective of corrosion protection, sulfur dioxide is used more widely. A variety of dried fruits and vegetables, nuts, vegetable juices, fruit juices, and fruit wines can all be found.
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