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...So production by wine yeast during alcoholic fermentation what is sulphur dioxide a molecule commonly known as it used in many dried fruits figs raisins apricots etc an antimicrobial agent and has been winemaking the ro mans when they discovered that burning candles inside empty vessels keeps them fresh free from vinegar smell figure molecular structure of why important several steps process added to prevent unwanted developments microorganisms anti oxidant antioxidasic inhibit polyphenol oxidases laccase tyrosinase dissolvent however sulphites can have negative impact on sensory properties delay onset malolactic cause some health concerns case high concentrations final s levels are regulated bottles contains sul phites must be displayed label found above mg l consequently control manage content order maintain lowest possible concentration while preserving its interesting wines forms such liquid gas solution potassium metabi sulphite powder or effervescent tablets not only exogenous co...