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Sulfites in Organic vs Conventional Wines

Sulphur dioxide (SO2 or sulfites) preserves wine from bacterial infection (turning to vinegar) and acts as an antioxidant, which keeps the wine from turning to a brown color. Without sulfites wine can easily spoil. Whilst EU organic standards limit the amount of sulfites which can be added to organic wines to about one third less than the amount which is permitted to be added to conventional wines, Sulfites are, nevertheless, added to just about all organic wines. For most wines (dryish whites and reds) the organic maximum is 140mg per litre. For sweeter organic wines up to 320mg/l is permitted. Although these are the maximum limits, unfortunately, there is no real way (without sending it away for analysis!) of knowing...

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