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 is mainly produced by the combustion of sulfur-containing fossil fuels such as coal or petroleum products. Significantly, it contributes to air pollution and is the cause of acid rain. In winemaking, sulfur dioxide in gaseous and in liquid form is mainly used as antioxidants or used for preservation.
The gas is produced by burning of sulfur cuts, what with the dry preservation of barrels application finds. In the wet preservation the gas is introduced into the barrels filled with water. The liquid form is caused by increased athmospheric pressure. When the gas is combined with water (wine), a large part is converted into sulphurous acid and these are converted into sulphites by further processes. sulfur can in food allergies trigger. Therefore, at more than 10 mg / L, this is on label labeling, which is true for almost all wines. See the maximum allowed values per wine type below sulphurous acid,