Abstract
the article provides the analysis of used conservation agents in the wine industry and the research about their impact on human's health. Sulfur dioxide and potassium sorbate are often used in the food industry and winery. This research shows which dose is potentially a threat to human's health. According to the norms of the Customs Union – the permissible dose of sulfites in wine is 300 mg/l. In this amount for healthy people, the E220 additive does not pose a threat. According to the research, the safest wines, with the minimum amount of conservation agents are "organic" wines, the content of sulfur dioxide in them is from 10 mg/l to 120 mg/l.
Highlights
the article provides the analysis of used conservation agents in the wine industry
Sulfur dioxide and potassium sorbate are often used in the food industry and winery
– Режим доступа: http://www.denverinstrument.com/denverusa/media/pdf/titration_notes/food_beverag e/Free_SO2_Sulphur_Dioxide_in_Wine.pdf (дата обращения: 29.11.2017)
Summary
Abstract: the article provides the analysis of used conservation agents in the wine industry and the research about their impact on human's health. В современной винной промышленности часто используются такие консерванты, как SO2 (диоксид серы) и C6H7KO2 (сорбат калия). Диоксид серы растворяется в воде, ввиду чего получается нестойкая сернистая кислота. Что диоксид серы является неотъемлимой состоявляющей винной продукции, так как он сам по себе выделяется в малых количествах во время процесса брожения, производители увеличивают его содержание для более долгого хранения бутилированного продукта.
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