Originally Posted by nukinfuts29
Right, it stuns them, doesn't kill them.
But it does kill bacteria, and mold. So it's always used for fruits when making up a must. And it stuns wild yeast as to make them unable to ferment. Campden is completely effective, in the correct amount.
Wine yeast is special in that it is amazingly tolerant of sulfites- that's why winemakers use campden in the first place, to sanitize the must, and then use their own yeast strain to ferment.