The sulfur dioxide (SO?) content in wine varies depending on the type of wine and how it is made. Heres a general breakdown:
- Red Wine: Typically 50to150 mg/L (ppm)
- White Ros Wine: Generally 100to250 mg/L (ppm)
- Sweet Wines: Can be 200to400 mg/L (ppm) due to the need for more SO? to prevent spoilage
- Organic Wines: Often limited to 100 mg/L (ppm) or may have no added SO?
In most regions, legal limits for SO? in wine are around 150400 mg/L (ppm), depending on the style and regulations of the country. SO? is used as a preservative and antimicrobial agent, but excessive amounts can cause sensitivity in some people. Would you like to know how to reduce SO? exposure from wine?
