Sulfur Dioxide and Ascorbic Acid

Abstract

In its several commercially available forms, SO₂ is widely used in wine and related food industries as a chemical antioxidant and inhibitor of microbial activity. Although historically sulfites were generally recognized as safe, the U.S. Food and Drug Administration (FDA) has determined that the presence of unlabeled sulfites in foods and beverages poses a potential health problem to a certain class of asthmatic individuals. As a result, in 1987, the U.S. BATF implemented regulations requiring the declaration in labeling of sulfites present in alcoholic beverages at a level of greater than 10 mg/L (ppm) measured as total sulfur dioxide, by any method sanctioned by the international Association of Official Analytical Chemists (AOAC). The maximum permissible level of total sulfur dioxide for both BATF and the 01V is 350 mg/L.