People who like to drink wine may find that there are often only two substances on the ingredient list, "grape juice" and "sulfur dioxide". The use of sulfur dioxide is the dual result of both traditional continuation and scientific choice. In fact, when making wine, during yeast fermentation, a certain amount of sulfur dioxide is "naturally" produced. However, this amount is relatively small, not enough to complete all tasks, and additional additions are needed. At this time, it is possible that its derivative products are added - various sulfites, metabisulfites, bisulfites, etc. They can perform similar functions to sulfur dioxide, and when calculating content and usage, they also use the content of sulfur dioxide as a benchmark.
Preservation, sterilization, antioxidants, not only wine has this demand, but also in many other food processing. Therefore, sulfur dioxide (and other derivatives) is widely used in food, such as dried fruits and vegetables, flour, fruit wine and so on. In addition, some foods can also be fumigated with sulfur, such as dried fruits, preserves, etc.
Less well known is that sulfur dioxide occurs naturally in many foods. The data show that the sulfur dioxide content in wheat flour is as high as 187.28 mg/kg, shiitake mushrooms are 20.36-176.5 mg/kg, and pork is 3 mg/kg. This is because, during plant growth, sulfur dioxide in the atmosphere will enter the plant through the foliar stomata, and the sulfur dioxide in the soil or water binding state will also enter the plant through the absorption of the plant. During the growth process of animals, due to eating plants, a certain amount of sulfur dioxide will also accumulate in the body.
That is, a certain food contains sulfur dioxide, which may be naturally contained or used in the production process to protect food safety. In either case, as long as the relevant standards are met and the intake does not exceed the standard, it will not endanger health.
(Excerpt from People's Daily News)
Source: Tonight's newspaper
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