Sulfur dioxide has been used for many years as an antioxidant and antimicrobial agent in wine and most other food and beverage products. Despite that only about 1% of the population has a true allergy to sulfites, there seems to…
In winemaking, sulfur dioxide (SO2) is frequently utilized to protect wine against microbial attack, browning, and oxidation, to name a few. Somewhat recently, there has been pressure to reduce usage of added SO2, stemming partly from consumers and the finding…