Why is the wine added to the preservative E220
Why is the wine added to the preservative E220
Which product can be more natural thanwine? After all, it is, in fact, the juice of the fermented grapes. But in fact it turns out that the production of this drink can not do without artificial additives. One of them is the preservative Е220.
What is E220?
E220, or sulfur dioxide, is a gas,not having a color, but having a sharp specific smell. It is used in the food industry as a preservative, although it appears on the list of additives that are hazardous to health. On the wine labels are placed and other names of this preservative: sulfite, sulfurous acid, sulfurous anhydride, sulfur dioxide. Despite the potential harm that the additive can cause to health, the production of wine without it is not complete, except for expensive biodynamic wines that are not available to everyone. The fact is that even packaged wine continues to ferment and oxidize. If the process is not stopped, the drink that reaches the consumer will have a terrible taste. That's why manufacturers use the preservative E220, because they have not yet invented an analogue of this substance, absolutely safe for human health. The main side effect of sulfur dioxide is the headache and sensations that accompany the hangover, which develop within a day after consuming the wine. However, it is believed that if the manufacturer has complied with the standard limiting the use of E220 at a rate of not more than 330 mg per 1 liter of wine, then this beverage is safe for humans. The sweeter the wine, the more sulfur dioxide it contains, since sugar enhances fermentation. In table wines, manufacturers reduce the additive content to 220-250 mg. To avoid experiencing torment in the morning after the holiday, you should carefully read how much E220 is contained in the product. How does E220 work on the body?
Sulfur dioxide is a toxic chemicalsubstance, and he was given a third class of danger. Some people show sensitivity to this preservative, resulting in side effects such as headache, nausea and even vomiting, dizziness, diarrhea, speech problems, runny nose and coughing. Similar symptoms are manifested when using a large amount of wine, the content of E220 in which exceeds the norm. The greatest harm of this preservative is manifested in the fact that it destroys vitamins B1 and H, as well as protein compounds. With the constant use of products containing E220, the condition of the skin, hair, nails, etc. worsens. Particular caution should be shown to people suffering from asthma and lung diseases, since sulfur dioxide can cause a strong allergic reaction, leading even to pulmonary edema.
