Many people have noticed that the ingredient list in the wine clearly states that in addition to grape juice, it is sulphur dioxide. When seeing "sulfur dioxide", many people's first reaction is not "acid rain"?So I'm drinking "acid rain" wine?
In fact, sulphur dioxide is a must-have in the winemaking process, whether dry or sweet. Because sulfur dioxide has a very strong bactericidal effect, if you want to retain sugar in the brewing process, you must kill the yeast in advance, otherwise the yeast will convert all the sugar into alcohol, as long as you kill the yeast, you can control the sweetness and alcohol content of the wine to achieve a relatively balanced state.
In addition to terminating fermentation, sulfur dioxide can also act as a bactericidal act. Because no matter what kind of grapes, there will definitely be a variety of bacteria mixed in the brewing process, once it exceeds a certain degree will be more obstructive than the human body, at this time the addition of sulfur dioxide can kill these bacteria that may cause disease, many people say that if the high temperature heating is not also sterilized, but in this way, the wine will be completely wasted.
As for the sulphur dioxide content in the wine, it is strictly regulated to ensure that the human body will not be harmed in any way. And sulfur dioxide is very volatile, when you open the wine bottle, it will volatilize a part of it, and the content in the wine is even less. So you can drink it with confidence and boldness.