Chemical analysis of wine conservation agents and their impact on health
Research Article
DOI: 10.21661/r-466471
Open Access
- Published in:
- Monthly international scientific journal «Interactive science»
- Author:
- Esipov A. S. 1
- Work direction:
- Биология
- Rating:
- Article accesses:
- 2895
- Published in:
- doaj
- КиберЛенинка
- eLibrary.ru
1 Academic College
- APA
For citation:
Esipov A. S. (2017). Chemical analysis of wine conservation agents and their impact on health. Interactive science, 14-16. https://doi.org/10.21661/r-466471
- Full text
- Metrics
UDC 664.8
DOI: 10.21661/r-466471
Abstract
The article provides the analysis of used conservation agents in the wine industry and the research about their impact on human's health. Sulfur dioxide and potassium sorbate are often used in the food industry and winery. This research shows which dose is potentially a threat to human's health. According to the norms of the Customs Union – the permissible dose of sulfites in wine is 300 mg/l. In this amount for healthy people, the E220 additive does not pose a threat. According to the research, the safest wines, with the minimum amount of conservation agents are "organic" wines, the content of sulfur dioxide in them is from 10 mg/l to 120 mg/l.
Keywords
References
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