preface
We all know that the right amount of regular drinking wine is good for the health of the human body, because wine contains polyphenols, these substances can effectively antioxidant, but also to prevent the occurrence of some cardiovascular and cerebrovascular diseases, but also has anti-aging, beauty and beauty effect, so for some people who like health, wine is very popular, and even many people have the habit of drinking wine in moderation every day.
Proper drinking of wine is good for good health, which is a well-known thing, but this is only a good side, in life, we can also meet some people who have symptoms of discomfort after drinking wine, some people have a negative impact after drinking wine, most of them are caused by excessive sulfur dioxide or other additives in the wine, these unqualified wines, long-term excessive drinking is harmful to the body.
Sulfur dioxide can not only induce asthma in asthma patients, but also may be life-threatening when severe, in addition, sulfur dioxide may also cause symptoms of urticaria, headache and diarrhea, so why add harmful substances to wine? As early as the Middle Ages in the Old World countries, such as France, Italy and other countries, sulfur dioxide has been applied in the winemaking process, in the process of making wine, sulfur dioxide can play a role in bacteriostatic, clarification, antioxidant, acid and dissolution, in the process of squeezing grapes to add sulfur dioxide, can effectively inhibit the growth of bacteria, but also antioxidant, so that the wine made more mellow, fresh, now sulfur dioxide has been widely used by wine producers.
Then many people will ask, why should sulfur dioxide be added to wine?
In the process of making wine, the addition of sulfur dioxide has a certain effect and role, but the amount of sulfur dioxide added is also clearly stipulated, in the 1980s, the International Grape and Wine Organization made explicit provisions on the residual amount of sulfur dioxide in wine, which indicates that when the residual sugar in each liter of red wine is less than 4g, the residual amount of sulfur dioxide in the filling and packaging stages is less than 175 mg per liter, and the residual amount of sulfur dioxide in rosé wine and white wine is less than 225 mg per liter, When the residual sugar content per liter of wine is greater than 4 grams, the residual amount of sulfur dioxide in red, white and rosé wine is less than 400 mg per liter, in addition, the World Health Organization also publishes that the maximum daily intake of sulfur dioxide per kilogram of body weight is 0.7 mg, so when we drink wine, we can look at the back label of the wine and drink wine in moderation, so as not to consume too much sulfur dioxide and cause physical discomfort.
Is a small amount of sulfur dioxide also not harmful to the human body?
Many people are very panicked about the addition of sulfur dioxide in wine, thinking that even if the amount of sulfur dioxide is very small, it may cause harm to the body, in fact, the residual amount of sulfur dioxide in the packaging stage with the storage, circulation and age of the wine, when it reaches our hands, it has been oxidized very little, especially in some old world countries, and now still uses the traditional way of winemaking, in the process of making wine, the added sulfur dioxide is minimal, much less than the prescribed amount, in addition When drinking wine, when drinking wine or shaking the glass before drinking, sulfur dioxide has basically disappeared, and some experts and scholars have also pointed out that a small amount of sulfur dioxide will not cause damage to the body, and its sensitivity also varies from person to person, so the beneficial components of wine are far greater than the harmful components, and the moderate consumption of red wine can also play a certain health care role.
What other additives are in the wine?
As we all know, wine is made with 100% natural fresh grape juice, which does not contain any ingredients, so wine is also known as the most natural wine, with the love of consumers for wine in recent years, while the quality requirements of wine are relatively high, many wine production manufacturers in order to meet the needs of consumers, in the process of producing wine also added other additives, such as yeast, sugar, sulfur dioxide or potassium sorbate, etc., these additives can be roughly divided into three categories , excipients, additives and clarifiers.
What are the common excipients in wine?
Common excipients in wine are yeast, sucrose, sweet wine solution, grape spirits, as well as a variety of fungi or oak pieces, etc., these excipients also have their own role, such as adding sugar can increase the concentration of alcohol, adding grape spirits can inhibit wine fermentation, and improve alcohol content, retain residual sugar, etc., adding oak pieces can gather acetaldehyde, pigments and tannins together, stabilize the color of wine, and make wine more balanced.
What are the common additives in wine?
Common additives in wine are sulfur dioxide, potassium sorbate, sweeteners, tannins or pigments, etc., additives can help wine antioxidant, antiseptic, soften the taste of wine, prolong the shelf life of wine, take sulfur dioxide, sulfur dioxide has antioxidant, inhibit the role of bacteria, when making wine, whether the new world or the old world, will add a certain amount of sulfur dioxide, inhibit the growth of bacteria, in addition, sulfur dioxide can also increase pigments, tannins, The dissolution of minerals and organic acids protects the aromatic substances of the wine and changes the flavor of the wine.
Potassium sorbate is an effective preservative, in order to improve the senses and quality of wine, additives can prevent wine from deteriorating further, but can not prevent natural defects, nor can the wine reach a perfect state, in theory, the amount of additives can not exceed the legal standard, otherwise it will cause harm to the human body, if a wine additive exceeds the standard, long-term drinking, the health of the human body may cause unpredictable harm.
For wine, additives can improve the quality of wine, stabilize the quality of wine, enhance the taste of wine, of which the most stringent supervision is the residual antioxidant sulfur dioxide or sulfite in the wine, which has strict standards when supervising. When purchasing, we can also look at the back label of the wine to see if it meets the statutory standards of national security. If the additive exceeds the standard, we must also pay attention to protecting our own health and safety.
After reading the above content, do you have a better understanding of wine? Welcome to your comments and comments.