Preservative E220 in wine. The effect on the body of sulfur dioxide

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

The preservative E220 in wine is considered to be a food additive. It is added to foods to kill bacteria. It has another, more complete name - sulfur dioxide. This preservative can be found in almost all wines, no matter the price range. It is commonly believed that this supplement causes headaches and other not-so-pleasant he alth problems. In the article, we will consider how harmful E220 is and how it affects the body as a whole.

What is sulfur dioxide?

Sulfur dioxide is a transparent substance that does not smell very pleasant. It is obtained by burning sulfur. Simply enough, it can be dissolved both in water and in alcohol. It can also be attributed to the 3rd class of toxicity.

Sulfur dioxide: effects on the body

Inhalation of sulfur dioxide is followed by a cough and slightrespiratory failure, in some cases, pulmonary edema is possible. Contact with human mucous membranes can cause allergic reactions. It can also happen if you eat too many foods with sulfur dioxide. If a person has asthma, then such products have a double danger for him.

If you drink wine, then the effect of a not very useful preservative can be different for each person. Some may, even after drinking in excess, feel good, but there are those who, even after the first glass, may feel some deterioration. There are such signs: headache and dizziness, nausea, allergic rash, in some cases palpitations. The next day, the hangover may worsen somewhat, this is because the E220 sulfur dioxide preservative in the wine was more than the allowable amount, and it got into the body. It has been proven that with low acidity of the stomach, the consequences of the ingestion of the substance will be much less than with high.

If such wine is consumed regularly and in unlimited quantities, it can provoke gastrointestinal diseases and a clear weakening of the immune system. The condition of hair, skin and nails is noticeably worsening, protein and vitamin B are destroyed_1.

Some may blame the preservative E220 for morning bad condition, but that's not the case at all. The main thing is to know the measure of wine consumption and it is advisable not to exceed the daily intake of products with this substance.

Another use of preservative E220

This substance in wine is used quite often, but not only there it can be found. They process vegetables and fruits, this extends their shelf life. It is also added in meat production. When using it, it will be impossible to distinguish a fresh piece of meat from a stale one. During the production of beer and beverages, the preservative E220 is also added. But most often it is used in the production of wine.

Use in winemaking

The preservative sulfur dioxide E220 has been used in wine since ancient Rome. It is a part of absolutely any wine, it does not depend on the price of the drink and on the country of origin. This substance is added in all winemaking processes, namely in the following steps:

• spraying all areas of vineyards;
• chopping berries;
• barrel fumigation;
• bottling.

Next, consider why sulfur dioxide is in wine. There is a small amount of preservative even in expensive and elite wines. The first reason why dioxide is added to drinks is because of the very long fermentation. After all, the drink does not stop fermenting even when it has already been bottled. That is why, so that the taste does not change and does not suffer in any way, the preservative E220 is present in the wine. It actively fights yeast fungi and some volatile acids, because they lead to rapid spoilage of the drink. Sulfur dioxide also serves as an excellent antioxidant, it is also an important part in winemaking. preservative after entry with a drink inreaction reduces the concentration of acid.

In the store, a product with any preservative content has a short shelf life. Only sulfur dioxide can protect wine from oxidation and bacterial growth. If we talk about strong alcoholic drinks, for example, cognac or vodka, then this substance is not added to them, because instead of it all the functions are performed by a high alcohol content. Wine is different.

Can I buy wine without sulfite?

Wine without E220, that is, one that does not contain chemicals, cannot be purchased. It is worth noting that even in the wine that you made at home yourself, there is E220. This happens for a very simple reason. In the process of fermentation, dioxide is released in any case, so its content ranges from 5 to 15 mg per liter.

But many home vintners buy and add a preservative to their wine on purpose. Most often it is metabisulphite or potassium pyrosulfite. It is available in both powder and tablets. But with its addition, you need to be careful, you can not fall asleep more than the prescribed norm. This can spoil the wine: it will lose its taste, become rancid and change the smell.

Wine with a minimum of sulfur dioxide

Production, where the food additive E220 is added to wine in very small doses, is called natural. On the packaging it is distinguished by special identification emblems and signs. For example, in the US, the label says: USDA Organic, but in France - Ecocert. Sulfur dioxide is used in these industries only in the bottling process. The preservative content there is very small, even in a person with allergies, it will not cause any reactions.

In the European Union, there are some permissible limits for the content of sulfur dioxide in wines - this is 100 ml per liter of drink. But the transportation and storage of such bottles is very difficult.

Preservative E220 in wine is considered one of the allowed. The packaging must indicate that it is part of the product. For example, it can be written: E220 preservative, E220 sulfur dioxide, or simply sulfur dioxide. In Europe, the bottles do not indicate in any way that the drink contains a preservative, but in the USA, every bottle containing dioxide says: "Contains sulfites".

How to choose a wine that is not too harmful?

Before choosing a drink, you need to at least know where the preservative is contained the least and in what volumes. Dioxide concentration is calculated on production based on pH, grape variety and oxygen levels.

1. Rose and red wines have tannin, which reduces the amount of preservatives.
2. Sweet and semi-sweet drinks ferment faster, which is why they add a little more preservative E220.
3. The same can be said about wines that are closed with a wooden cork. And screw or glass let air pass less, it is because of this that the drink does not oxidize.
4. In dry and semi-dry wines, the preservative E220 is contained in small quantities.
5. The more acidic the wine and the more alcohol it has, the less thisthe drink will need the dioxide. The same can be said about the pH level - the lower it is, the less preservative should be added.
6. A lot of this substance is found in wine that was produced near volcanoes, because grapes easily absorb harmful substances from the soil.

Conclusion

Most people love to drink alcoholic beverages. If we talk about wine and the amount of preservative E220 contained in it, then, as mentioned earlier, there must be a norm in the use of the drink. This preservative can harm your he alth, because it is found not only in wine. It is also found in dried fruits and fruits. To ensure that as little harmful substance as possible enters the body, thoroughly wash everything before use.