Sulfur Dioxide and Ascorbic Acid

  • Bruce W. Zoecklein
  • Kenneth C. Fugelsang
  • Barry H. Gump
  • Fred S. Nury

Abstract

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.

Keywords

Sulfur Dioxide White Wine Acetic Acid Bacterium Ketoglutaric Acid Potassium Metabisulfite 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Bruce W. Zoecklein
    • 1
  • Kenneth C. Fugelsang
    • 2
  • Barry H. Gump
    • 2
  • Fred S. Nury
    • 2
  1. 1.Virginia Polytechnic Institute & State UniversityBlacksburgUSA
  2. 2.California State University at FresnoUSA

Personalised recommendations