Sulfur dioxide: a danger in colorful dried fruits and baby food. How does sulfur dioxide in wine affect the human body

In many white and red wines, producers add a preservative - sulfur dioxide (SO2), or sulfite. There is an opinion that this is a rather dangerous ingredient, which can cause a headache and other troubles. Let's try to find out whether a wine "yeshka" with a three-digit code is really so scary and whether it is worth being afraid of.

Why do we need sulfur

Compounds with this chemical element have been used in winemaking since ancient Greece and Rome. Today they are added at different production stages: when crushing grape berries, after fermentation, in the bottling process. And here's why: sulfur dioxide protects wine from germs and bacteria, as well as from premature oxidation, aging and turning into vinegar. If it is not added, then the wine runs the risk of accidentally fermenting in the bottle, and due to bacteria, it may not have the most pleasant taste and aroma.

Of course, there are modern naturalist winemakers who manage to produce excellent wines with little or no use of sulfites. However, sulfite-free samples are extremely difficult to transport and store. Strong shaking on the road is even more contraindicated for them than for standard bottles, and the aging potential is a big question.

Color matters

In the modern world, there are quite strict restrictions on the maximum content of sulfites in wine. Moreover, over the past century in different countries, the norms have decreased by an average of three times. So, for example, for dry whites in Russia there is a limit of 200 mg/l, in the USA - 350 mg/l, in the European Union - 100 mg/l for organic wines and 150 mg/l for all others. For sweet versions, the limits are slightly higher.

As a rule, red wines contain less sulfur than whites, dry wines have less sulfur than sweet ones, and high acid wines have less sulfur than low acid varieties.

Who is bigger

In ordinary life, we meet with sulfur much more often than we think. It is part of the essential amino acids for the human body, found in food and drinks. For skeptics, here are a few figures indicating that there is not so much sulfur in wine. For comparison, dried fruits contain 10-50 times more sulfur dioxide than wines. Details on the picture:

Caution: Allergy

The link between the presence of sulfites in wine and subsequent headaches has not been scientifically proven. What's more, the statistics rather refute this theory: people are more likely to complain of headaches from red wines, which contain less sulfur than whites.

But an allergy to sulfur compounds does occur in a small percentage of people. By the way, to confirm the diagnosis, the patient is asked to eat some raisins or other dried fruits, since they contain the most sulfur-containing substances. Sulfites pose the greatest danger to people with two diagnoses at the same time - an allergy to sulfites and asthma. Fortunately, this combination is extremely rare (less than 1% of people).

Quality above all

As practice shows, in most cases in the morning the head hurts either from too much alcohol, or from low-quality drinks, or from both. So choose your wine wisely and don't overdo it.

And for those who are still afraid of sulfites, it is worth recalling that not all wines without their addition are more "natural" and of high quality. At the same time, some biodynamists, on the contrary, believe that a certain amount of sulfur of organic origin will not harm the wine. In a small concentration, sulfites can be contained in absolutely any wine, even if they were not specially added there, since they are a by-product of fermentation.

Those naturalist vintners who seek to use little or no sulfur usually do so not for health reasons, but for the sake of better expressing a particular vintage and terroir (climate and soil characteristics of the area). Read more about biodynamics and organics.

Sulfur dioxide has been used since ancient times. In the Middle Ages, fumigation of wine barrels with sulfur wicks was widely used to better preserve the noble drink. Medieval winemakers were aware of the toxicity of this chemical, so the fumigation of wine barrels was repeatedly banned or restricted to protect the health of consumers.

Nevertheless, they could not refuse sulfur dioxide, and at the beginning of the last century they began to use it in the production of wine, introducing this substance into wine materials or into finished wine in order to avoid the growth of harmful bacteria, mold and wild yeast.
Sulfur dioxide not only stabilizes the microflora of wine and wine materials, preventing bacterial changes in them, but also prevents oxidation. It is thanks to sulfur dioxide that the wine retains its color, taste and aroma.

Also, sulfur dioxide can stimulate the fermentation of wine, since cultural yeasts do not die under its influence.

It has not yet been possible to find an adequate replacement for sulfur dioxide - substances with less toxicity do not have the necessary antibacterial and antioxidant properties, and worsen the quality of the drink. Only manufacturers of expensive organic wines manage with practically no addition of sulfur dioxide or its minimum amount - the grapes for their production grow in ecologically clean areas, chemicals and modern technology are not used in the manufacture of the drink, fermentation occurs naturally. But even organic wines contain a small amount of sulfur dioxide released during the fermentation process.

Quality depends on quantity

Despite all its useful qualities, sulfur dioxide remains a toxic substance that can cause serious health problems in large doses, and a strong allergen. However, in doses that cause unwanted reactions, this substance is simply not added to wine. The norms of its content in wine do not exceed 160-400 milligrams per liter of drink. At the same time, producers try to reduce the content of sulfur dioxide in the finished product as much as possible, since its excess has a bad effect on the taste of wine.

The manufacturer has the right not to indicate on the label of the wine whether it contains sulfur dioxide, however, if you purchase not rare organic wine, the preservative is guaranteed to be contained in the drink.

If the technological process was violated during the production of wine, its taste may change - there is a tart metallic shade, unusual for this wine, an unpleasant smell. Drinking such a drink is likely to cause headaches, nausea, heaviness in the stomach, often mistaken for a hangover. For allergy sufferers, it is better not to use such a product at all - the likelihood of unwanted reactions (up to suffocation) increases several times.

Today, this chemical additive is found in the vast majority of grape-based drinks (and in many other food products).

Meanwhile, the controversy around it does not subside: some believe that it is simply necessary, others believe that it can be dispensed with, and still others call for it to be categorically abandoned.

Therefore, it's time to figure out why sulfur dioxide is needed in wine, what effect it has on the body and what it actually is. And there you will decide for yourself whether it is worth introducing it into alcohol of your own production.

Let's start with history, because it has been used for a very long time, since antiquity. The Romans and Greeks may not have fully understood exactly how the antioxidant sulfur dioxide works in wine, and didn't even fully understand what it was, but they actively used it.

No, it was not added to the drink itself. But barrels for aging alcohol were fumigated with sulfuric candles - for better preservation. And they continued to do so until the Middle Ages.

It was only in the 15th century that practical Germans began to think about the possible dangers of such treatment of barrels, and in the 18th century the toxicity of sulfates was proven.

Although this discovery did not stop winemakers, they continued to use sulfur in the production and aging of alcohol and even urged to fight with its help against the vices of the drink (for example, with the cash register).

In the end, sulfates were not abandoned, and it all came down to finding an acceptable concentration. And today, such a preservative as sulfur dioxide, they continue to actively add to wine.

In its modern form, it can be either a powder or a solution or even a gas. In any state, it has a characteristic pungent smell, very unpleasant.

The main thing is that given dioxide(SO2) used in almost every stage of production:

• when protecting the vine from a number of diseases;
• during the fermentation of harvested fruits;
• when bottling already prepared alcohol.

Having learned about such a wide and frequent use, you involuntarily think about why manufacturers use sulfate so actively. We hasten to tell about it.

Why is sulfur dioxide added to wine?

For the use of SO2, despite the proven toxicity, there are several good reasons at once. Both the budget cabernet and the most popular in one quantity or another, but contain sulfur dioxide in their composition, because he:

• Powerful Antibiotic- effectively destroys wild yeast and other microorganisms that cause excessive fermentation and can spoil alcohol.
• Effective preservative- limits the access of aerobic bacteria (for example, acetic) to alcohol, thus reducing the proportion of volatile acids in the drink and increasing the storage time.

Did you know? SO2 acquires antioxidant properties by becoming HSO3 bisulfite and forming stable bonds with aldehyde molecules.

Protection against microbes and against oxidation is very important from a practical point of view. With it, long-term storage becomes possible without losing the original taste and aroma - that's why sulfur dioxide is added to wine.

If this is not done, even the most high-class drink can go bad right in the bottle - during transportation from the manufacturer to the buyer or while staying in a warehouse or a store window.

With the help of sulfate, the winemaker protects the originality of taste and aroma, and therefore the level of his alcohol. Confirming the quality of its brand, the manufacturer gets the opportunity to attract the attention of potential customers.

And what does the consumer get by taking a sip? Is it only unique organoleptic impressions? We offer you to understand what risks the one who consumes drinks containing SO2.

How harmful is sulfur dioxide in wine: its effect on the human body

The danger directly depends on the concentration of dioxide. So, inhalation of pure vapors of sulfate (in its natural state it is a gas) leads to serious poisoning. The consequences can reach pulmonary edema.

It is good that in wine sulfur dioxide acts only as an additive, and its share in the total volume of the drink is relatively small. In America and the EU states, it is strictly regulated, the numbers are in the table below.

As you can see, the content standard can vary greatly, depending on the severity of the standards adopted in a particular state. But the bitter truth is that even at a concentration of 70-90 mg / l in wine, sulfur dioxide can have the following negative effects on the human body:

• increase headache and hangover in general;
• induce or increase vomiting;
• provoke coughing, up to suffocation.

The reason for this negative action is logical and quite understandable. Alcohol in itself is a powerful toxin, and the dioxide contained in alcohol becomes an additional burden, and it is not a fact that the body will also cope with it. The classic "last straw", which can cause severe poisoning.

Naturally, much depends on the individual characteristics of the drinker. That's why we write "may", not "causes". The daily norm of SO2 is 0.7 mg/kg of live weight. This indicator can be easily exceeded by immoderate consumption of your favorite red or white wine during a feast, especially after illness or stress, when the immune system is weakened.

Did you know? There are people with individual sensitivity or with an allergy to dioxide. Literally a glass or even a sip of alcohol with a high concentration of sulfate is enough for them to feel bad or break out in a rash in the morning.

So the question of whether sulfur dioxide in wine is harmful can be unambiguously answered in the affirmative. Yes, he is dangerous. And even if after a feast you feel quite tolerable and do not suffer from poisoning, remember that dioxide is not quickly excreted.

With regular and abundant libations formed excess SO2 in the body, which is the most negatively affects the skin, hair, immunity, leads to metabolic disorders, digestive and gastrointestinal disorders generally.

So don't abuse, even when I managed to buy a case of French Chablis at a good discount, even when my godfather gave me a whole barrel of homemade aligote for his birthday.

Sulfur dioxide is useful only for the food industry, and not for health, but in defense of producers, it is worth saying that safer ways to protect wine have not yet been invented.

Besides, Dioxide in the form of E220 is present in many foods, including in dried fruits and pickled vegetables, salted and dried fish, nuts and olives.

How to get rid of sulfur dioxide in wine?

When you bought a bottle and do not want to be poisoned by the toxins contained in the drink, remember that sulfate is afraid of two things, and these are:

• water in which it is so easy to dissolve;
• air for active evaporation.

Watering down any modern wine is not an option, as the flavor and aroma will disappear much faster than sulfur dioxide. But you can and even need to give the drink a breath - use it for this, at the same time you will fully reveal the organoleptic properties.

Just be prepared for the fact that the alcohol will not completely leave the dioxide anyway, some part of it will remain, even though the concentration will turn out to be less than before saturation of the alcohol with air.

Today, with the development of technology and the emergence of new ways of processing fruits (for example, with freezing or with electric influence), some manufacturers refuse to use preservatives in the manufacture of their lines.

They also produce organic drinks, which are still relatively poorly stored and practically cannot be transported over long distances.

So it’s too early to make a list of wines without sulfur dioxide, but it’s quite possible to buy a bottle with a minimum concentration of dioxide - when choosing, you just need to remember the following nuances:

• Red varieties are richer in tannins than whites, so they require relatively few antioxidants, and manufacturers usually protect them with fewer preservatives.
• Sweet and semi-sweet are easier to ferment, so manufacturers add they have a larger volume of dioxide than dry ones.
• Unlike a screw cork, a wooden cork absorbs some proportion of SO2, which cannot be evaporated during the aeration process.
• Grapes grown on volcanic soils are naturally rich in sulfur, which means that a drink from it is potentially more harmful to the body.

Therefore, do not get carried away: in pursuit of delicious sensations and alcoholic impressions, do not forget how dangerous the same - sparkling Franciacorta -, fruity Pinot Noir or fresh Riesling is ready to be in immoderate quantities.

Use moderately, do not turn pleasure into everyday life - this is how you will get pleasure from every sip, and take care of your health.

In this article we will talk about the real wine horror story. Fictional, of course. About sulfur dioxide in wine, why it is added there, how harmful it is, and so on. Let's figure it out.

What is sulfur dioxide and why is it added to wine?

Sulfur dioxide SO 2 is a colorless gas with a not very pleasant odor, used as a preservative by the food industry. This additive E220 (that's what it is called in Russia) also prevents the growth of various fungi and microorganisms. And also to stop the fermentation of sweet wines in the bottle. SO 2 in their case also slows down the yeast preserved in the wine, which is so fond of processing sugar into alcohol.

Although wine contains sulfites (salts of sulfurous acid), which are formed during the fermentation process, their volume is too small to protect our favorite drink from the effects of many bacteria. Therefore, sulfur dioxide is most often used at all stages of wine production. Vineyards are sprayed with it, it is added when crushing the harvested grapes and at the stage of its fermentation (fermentation). They also handle wine barrels. Plus a little is added to the wine bottle.

And all this is done so that when you open the bottle you find your favorite wine inside, and not vinegar or something that has gone bad.

History of the issue and modernity

So, sulfur in one form or another was used in wine production in the early Middle Ages. But even then they began to notice that, frankly, jokes are bad with her. Headache with excessive enthusiasm for sulfur was, at a minimum, provided. It was not until the 18th century that the limiting amounts were determined when sulfur dioxide benefits, and not harms, wine lovers.

Today, virtually every wine-producing country has its own restrictions. For example, in the European Union, you can use up to 160 mg/l of this same sulfur dioxide for red wines, and for sweet whites - up to 300 mg/l. In Russia, for the preservative (food additive) E220 (the same SO 2), the limit value is also 300 mg / l.

In addition, in all countries it is mandatory to indicate the presence of this preservative in wine if its level exceeds the established minimum. In the US, for example, this lower threshold is 10 mg/l. And so much typed in virtually every bottle.

The harm of sulfur dioxide and its effect on the human body

Sulfur dioxide is extremely dangerous for 2 categories of people: those who are allergic specifically to SO 2 and asthmatics. There are not many allergies. For example, in the US they are only 0.4% of the total population. But with asthma, even 1 mg / l is enough to start breathing problems.

For healthy people, only an excessive excess of SO 2 is dangerous, which is hardly possible in principle. Only with some criminal intent. And then you immediately feel the catch. How sulfur smells, I think everyone knows.

But just as a theory, we will talk about the consequences of such poisoning. Metabolism in the body will be disturbed, the condition of the skin, hair and nails will worsen. Various allergic reactions will appear. The gastrointestinal tract will suffer. And so on.

How to protect yourself from the "harmful" addition of sulfur dioxide?

In general, I personally consider this paragraph of the article meaningless. But if all these baseless fears are still not dispelled, and you are still afraid of Sulfur Dioxide (the same E220 additive), then here are some tips for leveling its effects on the body:

1. You can look for so-called "natural" or biodynamic wines that use slightly less SO2. For example, only at the stage of bottling. You can't do without it at all. There is simply no alternative yet.
2. Choose red wines. Sulfur dioxide is used less in them due to the presence of tannins, which themselves are natural preservatives. That is, in white wines, a priori, E220 is present in greater quantities.
3. Also switch to dry wines, as for semi-sweet and sweet SO 2 is also used to stop fermentation (fermentation) in the bottle. In them, the amount of gas described here is always higher.
4. Take table wines that are not intended for long-term storage and further maturation. Also, ideally, with a metal cap that practically does not allow air to pass through with bacteria. There is no point in adding a lot of Sulfur Dioxide to these bottles, as the wine will be drunk relatively quickly, so there is no need to "preserve" it.

If this is not enough to calm you, then it is better not to drink wine at all. But why then live, I don’t really understand ...

Sulfur dioxide - a food additive, which is assigned the code E220 in the international classification, is a preservative that prevents the growth and reproduction of bacteria and fungi. It inhibits the enzymatic darkening of vegetables and fruits, slows down the formation of melanoidins.

General characteristics of sulfur dioxide

Sulfur dioxide is a colorless gas, but has a pungent and irritating odor similar to that of hydrogen sulfide. The substance dissolves in water, at sub-zero temperatures it turns into a liquid state. Sulfur dioxide can be obtained during the combustion process or during the roasting of sulfide ores (calorizator). Absorbing the gas with cold water or liquefying it is necessary to purify Sulfur Dioxide, which is poisonous in its pure form.

MPC for maximum one-time exposure - 0.5 mg/m 3 . Chemical formula SO 2 .

Sulfur dioxide has a high degree of toxicity, when the vapors of the substance are inhaled, the body will react with a cough, runny nose, and sore throat. In case of accidental contact with concentrated sulfur dioxide on mucous membranes, manifestations of suffocation and difficulty in swallowing are possible, speech disorders, uncontrollable vomiting, and even pulmonary edema occur. Sulfur dioxide found in wines causes headaches, nausea and indigestion. E220 provokes the occurrence of allergic reactions, but many people do not experience ailments, so they usually talk about individual intolerance to the substance. Be especially careful when eating foods treated with E220 for asthmatics. Sulfur dioxide has a devastating effect on, and completely destroys in the body.

When ingested, it quickly oxidizes and is then excreted with urine. But people have different sensitivity to this drug. This is due to the acidity of gastric juice (with increased or decreased acidity, tolerance is worse, and with normal it is better) and the amount (sufficient or insufficient) of enzymes necessary for its processing.

As a preservative, E220 slows down the fermentation process (with inevitable darkening) of fresh fruits and vegetables, has the property of bleaching and preserving products in their “original” form. Used as a preservative to increase the shelf life of fruit and berry juices, wines and other drinks.

Application of E220

In the food industry, E220 is used in the production of dried fruits, canned fruits and vegetables, juices and drinks based on them, in winemaking and in the meat processing complex. The antimicrobial property of E220 has found application for the preservation of fresh fruits, berries and vegetables, purees and juices. Sulfur dioxide is also included in many products containing liquid pectin - jams, marmalades and various varieties of jam.

How to Remove Sulfur Dioxide from Dried Fruits

As mentioned above, in the production of dried fruits, sulfur dioxide is necessarily added, which allows dried fruits not to darken and prevents the development of microorganisms, increasing their shelf life. Of course, the manufacturer adheres to the standards for the content of the E220 preservative in production, but it is still better to process dried fruits at home in order to eat less preservatives.

Sulfur dioxide is highly soluble in water, so it will be enough to wash dried fruits well and soak in water at room temperature for about half an hour, preferably changing the water several times.

Use of Sulfur Dioxide in Russia

On the territory of the Russian Federation, the use of the food additive E220 is allowed, subject to strict compliance with the permissible application standards.