Sunday, Jun 23, 2013 at 23:29
Here is a bit from the Readers Digest Food &
Recipes section
"One and a half tablespoons in every 1,300 bottles of wine
In winemaking, addition of preservatives can take place at several stages, from when the grapes have just been picked right through to bottling of the wine. Because the substances are used in such tiny quantities, they are measured in parts per million (ppm). Here in Australia, addition is allowed to the maximum level of 250 ppm for dry wines, up to 300 ppm for sweet wines. This is still a miniscule amount, equivalent to just one-and-a-half tablespoons per 1,300 bottles of wine. By comparison, sulphur dioxide is often used more liberally in preserved fruit such as dried apricots, which are allowed up to 3,000 ppm.
"An interesting
test of someone’s perceived intolerance to sulphur dioxide in wine is to ask whether they get the same symptoms from eating dried apricots. If the answer is no, it’s a fair indication that their allergy could be caused by something other than sulphites."
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