Some of its effects are the following:
- Antioxidant: it possesses reducing properties, capturing oxygen and preventing oxidation.
- Antioxidase: Destroys oxidases, preventing cracks.
- Antimicrobial: It exerts an inhibitory activity on yeasts, lactic acid bacteria and acetic acid bacteria.
- It is also known as sulfur dioxide or sulfur(IV) oxide.
On must or wine.
- At harvest 3 – 8 g/hl
- Sulphited or sulfur must 150 – 200 g/hl
The total sulfur dioxide content may not exceed 150 mg/l for red wines and 200 mg/l for white and rosé wines. If the amount of residual sugar (expressed as glucose+fructose) is equal to or greater than 5 g/l, the permitted values are 200 mg/l for red wines and 250 mg/l for white and rosé wines.