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sulphurous acid

acide sulfureux (F)
acidità solforosa (I)
sulfurous acid (GB)
ácido sulfuroso (PO)
diwaterstofsulfiet (N)

Medium acidity that occurs when discharging sulfur dioxide is formed in water; according to international standards, it is called dihydrogen sulfite. Especially in a warm environment, it strives to: oxidation into the much more toxic and stronger sulfuric acid proceed. The salts and ester the sulphurous acid is called sulfites or also neutral or secondary sulfites, as well as hydrogen sulfites or earlier bisulfites or primary or acid sulfites. When sulfur dioxide is added to mash, must or wine, most of it is converted into sulfuric acid, only a small part remains as sulfur dioxide. The sulphurous acid immediately begins to split into sulfites and hydrogen sulfites. Both form connections with different substances in the wine. Only when these processes have been completed is the so-called free sulfuric acid present. The amount depends on the temperature and the PH value, but is usually around 20%. This means that the major part of the sulphurous acid is around 80% in the wine in bound form.

The undissociated (unchanged) sulfurous acid or sulfur dioxide have an antimicrobial effect above all against Acetobacter (Acetic acid bacteria), Lactic acid bacteria and wild yeasts, The hydrogen sulfites bind aroma-disrupting substances, among others acetaldehyde (Alcohol precursor). The sulfites react with the dissolved oxygen to form sulfates and have reducing effect, The sum of free and bound sulfur dioxide (sulphurous acid) gives the total sulfur (also total sulfur dioxide or sulphurous acid). The proportion in wine is determined by iodometry (free) and acidimetry (bound) measured and given in milligrams per liter (mg / l). There is too much sulfur in the wine sanitary harmful, so there are legal limits. Even if these limit values are observed, improper use can result dry preservation empty wooden barrels, or sulphurization of the wine as a wine error Schwefelsäurefirn come.

sulfur Besides water, salt and calcium, it is the most common component of the human body. It is one of the most important functional elements in the organism, is necessary for the skin, hair and nails, keeps the tissue soft, relieves stress, has been proven to help with asthma, arthritis, rheumatism, internal and external inflammation, back and muscle pain and all allergies , Sulfur baths are generally known to promote health and are also used by many people. The body of an adult with an average weight of 70 kg contains around 150 g of sulfur. The daily requirement is estimated at just under 900 mg. Some sulfur compounds are toxic in higher doses. For example, sulfites vitamins destroy the B group, inhibit the mode of action of the enzymes and increase the effect of carcinogenic substances. Foods rich in sulfur should therefore only be consumed in moderation.

The WHO (World Health Organization) has a health-safe limit ( ADI ) for the daily intake of sulfur defined in the human body as 0.7 mg per kg body weight. Sulfur can be found in foods allergies or trigger other unwanted reactions. With allergies to sulfites, much smaller amounts than those listed below can trigger the so-called "sulfite asthma". For this reason, since November 25, 2005, according to the EU regulation, sulfur content of more than 10 mg / l has been subject to labeling requirements on label (Incidentally, this value is exceeded in almost all wines). The two texts "Contains: Sulfur dioxide" or "Contains: Sulfites" are permitted (however, the use of the formula "SO2" is not permitted). This provision applies to all products, i.e. for grape. Wine. sparkling wine and vinegar (Vinegar). The proportion of is also decisive residual sugar, The values valid since August 2009 EU wine market :

WINE TYPE (FA = free portion, KG = no limit) RESTZ MG / L FA
must, tw. fermented must, Storm, Wine white / rosé <5 g / l 200 KG
Most, tw. fermented must, storm, wine white / rosé from 5 g / l 250 KG
Most, tw. fermented must, storm, wine red <5 g / l 150 KG
Most, tw. fermented must, storm, wine red from 5 g / l 200 KG
country wine white / rose <5 g / l 200 50
Country wine white / rosé from 5 g / l 250 50
Country wine red <5 g / l 150 50
Country wine red from 5 g / l 200 50
quality wine. cabinet white / rose <5 g / l 200 50
Quality wine, white / rosé cabinet from 5 g / l 210 50
Quality wine, red cabinet <5 g / l 150 50
Quality wine, red cabinet from 5 g / l 200 50
late vintage white / rose <5 g / l 200 50
Late harvest white / rose from 5 g / l 300 50
Late harvest red <5 g / l 150 50
Late harvest red from 5 g / l 300 50
choice white / rose <5 g / l 200 60
Selection white / rose from 5 g / l 350 60
Red selection <5 g / l 150 60
Red selection from 5 g / l 350 60
outbreak. Beerenauslese. Strohwein. TBA. Eiswein <5 g / l 150/200 75
Outbreak, berry selection, straw wine, TBA, ice wine from 5 g / l 400 75
Fortified, Quality liqueur wine white / red <5 g / l 150 KG
Liqueur wine, quality liqueur wine white / red from 5 g / l 200 KG
Perlwein white / rose <5 g / l 200 KG
Pearl wine white / rosé from 5 g / l 250 KG
Pearl wine red <5 g / l 150 KG
Pearl wine red from 5 g / l 200 KG
sparkling wine mixed with carbon dioxide white / rose <5 g / l 200 KG
Sparkling wine mixed with carbon dioxide white / rosé from 5 g / l 250 KG
Sparkling wine mixed with carbon dioxide red <5 g / l 150 KG
Sparkling wine mixed with carbon dioxide red from 5 g / l 200 KG
sparkling wine not rel. 235 KG
Sparkling wine on sale in Austria not rel. 275 KG
Quality sparkling wine (sparkling wine) not rel. 185 KG
Quality sparkling wine (sparkling wine) on sale in Austria not rel. 225 KG
low alcohol wine not rel. 200 50
dealcoholized wine not rel. 200 KG
Most fruits, fruit wine, Sparkling fruit wine not rel. 200 KG

In the manufacture of Biowein much smaller quantities up to a maximum of two thirds of these maximum quantities are assumed. Separate organic farming oblige their members to do so. So write Bioland for red and white wines with less than 5 g residual sweetness per liter, a maximum of 110 mg / l (red wine) and 140 mg / l sulfur dioxide (white wine). Wines with more than 5 g residual sweetness per liter must not contain more than 140 mg / l (red wine) and 180 mg / l (white wine) sulfur dioxide. See also a list of all wine ingredients under total extract,

All tools, work and measures in the vineyard can be found at Weingarten Care, Complete lists of the numerous vinification measures or cellar techniques, as well as a list of the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

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