Sulfur Dioxide and Ascorbic Acid
In its several commercially available forms, SO2 is widely used in wine and related food indust ries as a chemical antioxidant and inhibitor of microbial activity. Although historically sulfites were generally recognized as safe, the U.S. Food and Drug Administration (FDA) has determined that the presence of unlabeled sulfites in foods and beverages poses a potential health problem to a certain class of asthmatic individuals. As a result, in 1987, the U.S. BATF implemented regulations requiring the declaration in labeling of sulfites present in alcoholic beverages at a level of greater than 10 mg/L (ppm) measured as total sulfur dioxide, by any method sanctioned by the international Association of Official Analytical Chemists (AOAC). The maximum permissible level of total sulfur dioxide for both BAIT and the OIV is 350 mg/L.
KeywordsSulfur Dioxide White Wine Acetic Acid Bacterium Ketoglutaric Acid Potassium Metabisulfite
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