For the colorless, pungent-smelling and sour-tasting gas, the term "E220" is used in the food industry within the EU and "220" in the New World. It occurs primarily when burning sulfur-containing fossil fuels such as coal or petroleum products. It contributes significantly to air pollution and is the reason for acid rain. In winemaking, sulfur dioxide is mainly in gaseous and liquid form as antioxidants or used for preservation.
The gas is created by burning sulfur cuts what at the dry preservation of barrels is used. In the wet preservation the gas is introduced into the barrels filled with water. The liquid form is created by increased atmospheric pressure. When the gas is combined with water (wine), a large part is converted into sulphurous acid and this is converted into sulfites by further processes. sulfur can in food allergies trigger. This is why this is the case when more than 10 mg / l label subject to labeling, which applies to almost all wines. See the maximum permissible values for each wine type below sulphurous acid,