I see. It's probably the scarce dosing that it is the reason as it appears that, below a certain unknown threshold, ascorbic acid can act as a "superoxidizer" - post #106 by @Silver_Is_Money - and the remedy is either to add a little bit of sulphides or increase the ascorbic acid dose substantially.Nope, I meant it the way I wrote it. I think an excessive dosage might be the reason.
Besides adverse reactions, in general sulphites are very nasty substances that wise people avoid. People rightly worry about "preservatives" and anything with an Exxx code, but in fact the two seriously toxic things are nitrites & nitrates, and sulphites. The rest is more or less not something I worry about from a health point of view (and I am pretty much paranoid about health).What about the suggestion by some that a dose of Sodium Metabisulphite will also absorb any oxygen, I'd like to find the hard facts about this rather than anecdotal it works!
Wine naturally contains less than 10 mg / litre. Addition as a preservative is admitted in wine according to a set of rules which differentiates white, red, sweet wine. Up to 200 mg/l are allowed for white wine (40 times the natural occurrence, more or less), and more for sweet wine.So how come it is in so much wine if it is that dangerous?
Quite correct. Drunkards in my country (I mean clochards who drink great amounts of alcohol each single day) don't buy distillates, they buy very cheap wine sold in tetrapak, because it's cheaper. And believe me, it stinks of sulphur markedly.