specific role of sulfur dioxide in food

The specific role of sulfur dioxide in food

Sulfur dioxide can be used as preservatives including wine, kimchi, bread, etc.

Sulfur dioxide mainly plays the role of bleaching, preservatives and antioxidant. 

It can inhibit the oxidation of polyphenols, prevent the color of food from darker, 

and can also inhibit the growth of microorganisms and extend the shelf life of food.

Safety use standards for sulfur dioxide

According to the "National Standard Food Additives of Food Safety" (GB 2760-2014), the use of sulfur dioxide food has strict limited regulations.

 For example, no more than 0.1/kg among dried fruits, and no more than 0.2/kg in dry dishes (0.4/kg of dehydrated potatoes). 

As long as it is used according to standards, sulfur dioxide does not cause harm to health.

The role of sulfur dioxide in red wine brewing

Sulfur dioxide (SO2) is a kind of gas widely existed in nature, which can play a powerful antioxidant and preservative role.

 In wine production, sulfur dioxide can be used to prevent the deterioration and oxidation problems of wine before or during brewing. 

In addition, sulfur dioxide can also kill harmful microorganisms in wine to ensure the quality and stability of wine.

The amount of sulfur dioxide in red wine

The amount of sulfur dioxide in red wine is different from the regulations and production habits of different countries and regions.

 Some countries stipulate that the sulfur dioxide content in red wine cannot exceed certain limitations, while others have no strict restrictions.

In the European Union, the amount of sulfur dioxide in red wine is limited to 340 mg per liter. 

In the United States and Canada, there are no fixed restrictions, but the maximum allowable limit is stipulated. 

Generally speaking, red wine uses 5-10 grams of sulfur dioxide per 100 pounds.

Effect of sulfur dioxide

Although sulfur dioxide can ensure the quality and stability of wine, excessive use may also have a negative impact on human health.

 Sulfur dioxide can cause symptoms such as asthma, allergies, and headache, and will make the taste of other substances in the wine fade. 

Therefore, wine producers need to minimize the amount of sulfur dioxide as much as possible under the premise of ensuring the quality stability of the wine.

In short, the usage of sulfur dioxide in red wine needs to be scientifically planned in accordance with regional and national regulations and production habits to ensure the quality and stability of wine, 

while minimizing the impact of human health.