葡萄酒中SO2含量的操纵(国外英文资料).docVIP

葡萄酒中SO2含量的控制(国外英文资料) Control of SO2 content in wine As we all know, in wine brewing process, to add a certain amount of SO2, if there is no SO2, all the wine will be broken within a few months. Sulfur dioxide is a unique substance that combines antiseptic and antioxidant properties, and is relatively non-toxic. Despite the SO2 has a great effect on the grape wine, but the SO2 content too high will make the wine produces such as unpleasant smell of rotten eggs, the body can cause acute poisoning after drinking, serious still can cause pulmonary edema, asphyxia, coma. Therefore, it is necessary to properly control the amount of SO2 in wine. The influence of SO2 on wine from the inside out, there are two main types: first, SO2 as protective agent was added to the wine, usually used to kill the mixed bacteria on the surface of the grape skins. Second, it is an antioxidant that protects the natural fruit properties of alcohol and prevents it from ageing. So far, no other substance has been found to have all these properties and is allowed to be added to the wine. Different countries have clear laws on the content of SO2 in wine. Eu rules of red wine in the highest content of SO2 is 160 mg/l, white wine and pink wine is 210 mg/l, in addition to allow member states in more bad years to no more than 40 mg/l of SO2. Because of SO2 has certain toxic effect to human body, the world health organization regulations in accordance with the weight to calculate each, every day for the maximum number of inhaled SO2 should be controlled in 0.7 mg/kg, that is to say, if one weight is 50 kg, so he inhaled the amount of SO2 is not more than 35 mg is advisable. Whats more, its more important that in the time that you shake the bottle, 30% to 40% of SO2s SO2 will disappear with oxygen. Of course, we cant blindly listen to some peoples unjustifiable remarks and dont drink or simply reject wine. Currently, advocate the best health wine consumption is 0.3 0.4 litres per person per day in men