Sulfiting agents are sometimes used to preserve the color of foods such as dried fruits and vegetable, and to inhibit the growth of microorganisms in fermented foods such as wine. Sulfites are safe for most people. A small segment of the population, however, has been found to develop shortness of breath or fatal shock shortly after exposure to these preservatives. Sulfites can provoke severe asthma attacks in sulfite-sensitive asthmatics. For that reason, in 1986 the FDA banned the use of sulfites on fresh fruits and vegetables (except potatoes) intended to be sold or served raw to consumers. Sulfites added to all packaged and processed foods must be listed on the product label.
Sulfiting agents are food preservatives permitted for use in retarding the spoilage and discoloration of foods.
Common term for sulphur dioxide and its derivatives in wine. Sulphur dioxide acts as a sanitizer and anti-oxidant in a must or wine.
are naturally occurring compounds that prevents microbial growth. They are found on grapes, onions, garlic and many other growing plants.
Sulfur residue left over from the chemical reaction that pro- duces sulfur dioxide when a Campden tablet is added to mead. Usually harmless in the minute quantities in which it occurs in mead, but may cause an allergic reaction in some people.
Agents used as preservatives in foods to eliminate bacteria, preserve freshness, prevent browning, and increase storage life; can cause acute asthma attacks, and even death, in people who are sensitive to them.
Amino acids that result from the breakdown of proteins during fermentation. They may be added to through the addition of sulphur during the winemaking process.
Yes, we've seen those tiny warning labels on wine bottles: "Contains Sulfites!" they scream accusingly, clearly warning you that drinking the contents will result in immediate hair loss, shingles and/or that problem that Bob Dole talks about. Well, it ain't necessarily so. Sulfites occur in all wines naturally, as a result of the fermentation process, and are also often added by winemakers as a sterilizing agent to keep harmful bacteria from growing in your favorite bottle of merlot. Unless you are one of the tiny, tiny, TINY percentage of people who has an actual sulfite allergy, this is not a problem. If, on the other hand, you're just a a hypochondriac like us please just blame any headaches or skin rashes or minor feminine itching on MSG or chronic fatigue syndrome or some other trendy substance or malady and get your nose back in the wineglass as soon as possible.
Inorganic salts of sulfurous acid (H2SO3) containing the divalent, negative ion .
a naturally occurring by-product of the fermentation; Sulfur dioxide (SO2) dissolved in wine is called sulfites. The naturally occurring SO2 is normally not enough to keep the wine healthy, so the vast majority of wineries worldwide add very small amounts of it during winemaking as an anti-oxidant and anti-bacterial agent. It keeps the color bright, fruit flavors fresh and prevents spoilage. See GCU article on Sulfites in Wine.
Sulfur-based compounds used to protect wine from oxidation and bacterial activity.
A natural additive to wine protecting against organism and oxygen damage.
Antioxidants used primarily to prevent discoloration in dried fruits and other preserved products and to retard bacteria growth in wine. A small number of people may react adversely to sulfites, with problems varying from difficulty breathing to hives to stomachache to anaphylactic shock. Sulfite-sensitive people should avoid foods whose labels list the sulfites sulfur dioxide, sodium sulfite, sodium or potassium bisulfite, and sodium or potassium metabisulfite.
Compounds added to wine to prevent oxidation and microbial spoilage.
A natural bi-product of fermentation, sulfites are naturally found in wine. Sulfites (in small quantities) may be added to wine to guard against spoilage.
are a derivative of the element sulfur, widely used in winemaking, though most wineries keep their application to a minimum. Sulfur may be sprayed in the vineyard as a preventive against diseases, pests and mildew. Sulfites may be used in the winery to clean and sterilize equipment, to kill off bacteria that could harm the wine, to prevent browning in the juice, to inhibit native yeasts on the grapes, or to guard against spoilage at bottling. Sulfites are also a natural by-product of fermentation, and most wines contain very low levels of added sulfites. By law, any wine with sulfites higher than 10 ppm must state “contains sulfites” on the label.
Sulfites are a derivative of sulfur and a natural by-product of fermentation. Most wines contain very low levels of sulfites, which have been used for hundreds of years by winemakers to clean and sterilize equipment and barrels; to kill off bacteria; and to prevent browning and possible spoilage. Sulfur is also sometimes sprayed in a vineyard to prevent disease and pests. Most wines contain very low levels of sulfites even when the winemaker doesn't utilize sulfur anywhere! Under U.S. law, any wine with sulfites higher than 10 ppm must state "contains sulfites" on the label.
used as preservatives for salad, fresh fruits and vegetables, wine, beer, and dried fruit; in susceptible individuals, especially those with asthma, they can cause a severe reaction
