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Sulfites, or small molecules of sulfur dioxide (SO 2) and hydrogen disulfide (H 2 O 2), are commonly used as preservatives in wine and even other fruit drinks. [7] Their principle is basically to make microbial protein coagulation or denaturation, thereby interfering with their growth and reproduction. [ 7 ]
Sulfur dioxide (SO 2) protects wine from not only oxidation, but also from bacteria. Without sulfites, grape juice would quickly turn to vinegar. [4] Organic wines are not necessarily sulfite-free, but generally have lower amounts and regulations stipulate lower maximum sulfite contents for these wines. In general, white wines contain more ...
Sulfites occur naturally in all wines to some extent. [6] [7] [8] Sulfites are commonly introduced to arrest fermentation at a desired time, and may also be added to wine as preservatives to prevent spoilage and oxidation at several stages of the winemaking. Sulfur dioxide (SO 2) protects wine not only from oxidation, but also from bacteria. [9]
Caramel II (Caustic Sulfite process) – color (brown and black) Caramel III (Ammonia process) – color (brown and black) Caramel IV (Ammonia sulfite process) – color (brown and black) Caraway – Carbamide – flour treatment agent; Carbon black – color (brown and black) Carbon dioxide – acidity regulator, propellant; Cardamom ...
10. Brown-Forman Corp (NYSE: BF.B) Market cap: $32.3 billion. Kentucky-based Brown-Forman Corp is one of the biggest liquor companies in the world offering about 25 brands of wines and spirits ...
Sulfur dioxide is a disinfectant. It also acts as a potent antioxidant , protecting both the color and delicate flavors of wine. A high dose would be 3 grams of potassium metabisulfite per six-gallon bucket of must or around 132 milligrams per liter (yielding roughly 75 ppm of SO 2 ) prior to fermentation; then 6 grams per six-gallon bucket ...
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