Dioxide of sulfur in wine, having poured into the body, it is now necessary to add virobniks. Injection of Sirka Dioxide into the Organism in Wine
The preservative E220 in dried fruits of vicarious is like a zasib, which improves the appearance of their products and continues the term of their attachment. Vіn protects from rotting that pre-hour darkening. Ale additive E220 is toxic, which can cause the development of severe allergic reactions.
What is E220 in dried fruits
The preservative E220 is sulfur dioxide, a barrel-free gas with a strong smell of sulfur water. Vicorist additive for food industry On the E220 smelter, vipala of sulfide ores is won by a path. Chemical formula for preservative SO2. Tse z'ednannya sirka and sour.
When frozen up to -10 ° C, the gas passes from a rare station. Razchin dioxide of vicorous sirka for the processing of food products with the method of increasing the term of їхної applicability. Also stop the method of gassing.
Respect! You can understand that dried fruits have been coated with a preservative, you can look at them in a cool way: the stench does not darken and does not piss. Dried apricots, rodzinki and other dried fruits, cooked at home, look less presentable.
Sirchisty gas is a synthetic antioxidant. Він vzaєmodіє z active radicals, converting їх on inactive, і prinіchuє reactions of oxidation.
Now it's time to treat dried fruit with sirka dioxide.
The additive may be antimicrobial, helping to preserve the freshness of fruits. E220 vikoristovuyut in order to prevent the reproduction of shkіdnikov, preservative drives in microorganisms. Ale її zastosuvannya rob vysushenі fruit is not crooked, as it is respected, but a shkidlivy product.
Dried fruits are treated with sulfur dioxide to prevent the growth and reproduction of fungi and bacteria, to prevent the appearance of flowers. During the treatment of fruits with sulfuric gas, the processes of enzymatic darkening and the elimination of melanoids start.
E220 is necessary to give a marketable appearance to dried fruits. Like on the counter there are red-burgundy cherries, bright-yellow dried apricots, bluish-black prunes, which means that the stench was contaminated with sulfuric gas.
Even if the preservative E220 was not added, the dried fruits will be dark, as the process of natural darkening is not galvanized
Chim not safe preservative E220 in dried fruits.
SO2 gas, which is vicorous for the processing of dried fruits and fruits, is toxic. Youmu was given the middle class of insecurity. Tse means that upon entry into the body with acceptable quantities of dioxide, the sirka is notably non-slip.
Ale, physicians should be encouraged to take a look at the introduction of products, the production of E220, or to get used to the use of SO2 before tim, like їх є. This preservative is diversified vitamin B1, H and reduced B12. Dosledniki indicate that the E220 negatively injects the body into the body.
The most unsafe preservative for people who suffer from allergies and asthma. For more, the additive is not too small for the mind, that the permissible concentration was not exceeded during the processing of the products. The maximum allowable quantity is 100 mg per 1 kg of dried fruits.
Imovirnist development is more complicated with the implantation of fetuses from E220 more in small children, pregnant women and people of a frail age. In their organism, there may be more than 0.7 mg of speech per 1 kg of vaga. However, in some cases, varying the allowable amount of SO2 can lead to problems.
According to WHO data, over 65% of children with bronchial asthma are sensitive to E220. This additive includes up to ten of the most safe allergens. In Russia and other post-traditional lands, preservatives are not allowed to drink in the food industry, but in Australia, the USA, New Zealand, yoga is not allowed.
Advance! Asthmatics and people with heightened sensitivity to sulfides should remember that the pharmacists are allowed not to order sulfur dioxide at the product warehouse, so that its concentration is not more than 10 mg per 1 kg.
Injection of Sirka Dioxide in Dried Fruits on the Organism
The preservative E220 is considered unsafe. Ale yogo having poured into the people to lie down due to individual susceptibility. When ingested, sulfur dioxide is oxidized by special enzymes to sulfate and excreted from the body. But not all people have enzymes in the required quantity. The degree of sensitivity to the addition of the deposit is the same as the acidity of the shlunk juice. In the event of a decrease in the tolerance of the preservative, the tolerance to the preservative is reduced.
Por_vnyanniya obrachenykh and not podoblenny dried fruktіv zamushuє think about the safety of additives E220
Health problems can be caused by the use of products made from sulfur dioxide in sensitive people. Thickness with preservative E220 in dried fruits:
- headaches;
- dry mouth;
- cough;
- a little pershinnya at the throat;
- rhinitis, nasal congestion;
- derangement of etching that manifests as diarrhea;
- vomiting;
- boredom.
In people with bronchial asthma, after ingestion of sulfur dioxide in the body, an attack of the venom can begin, in some people, a legenevic congestion develops, or an instable vomit occurs. However, this aggravation is typical for depression, if SO2 concentrations are consumed on the mucous membranes. With the introduction of dried fruits, the possibility of significant problems is minimal. Such an aggravation can be less for oversight to a preservative.
Seems to be dried fruits, processed E220, followed by people who have nirkov deficiency. Dioxide is excreted through nirks, they are the main attraction. With the intake of this preservative in the body in large quantities, nirks may not come into contact with it due to overwork and removal.
The active workers are aware that the systematic introduction of products, that the elimination of SO2, increases the risk of development of cancerous fluff.
How to clean up the sulfur dioxide from dried fruits
It is possible to change the possibility of developing a more complicated development when grafting dried fruits, as well as to increase, as to neutralize E220. Tsya additive is good in water.
To remove E220 from dried fruits, it is necessary to wash them and soak them in clean water. The recommended temperature is 18-25 °C. After 20-30 quills, the water should be angered, dried fruits should be washed again and poured with clean water for 20 quills.
Over 2 years, the dried fruit is unbaked, otherwise the stench will get wet. If soaked in hot water, instead of glucose in dried fruits, it will decrease. This is the reason for the deterioration of their savory tastes.
Please! If you don’t have time to soak dried fruits on the trip, you can wash them under running water, scald them with sprinkles and rinse again in a large amount of cold clean water.
It is necessary to complete all purchased dried fruits independently from the place of the bathhouse. Dried fruits with E220 are sold in markets, supermarkets, company stores. Rinse and soak them immediately before the treatment.
Do not forget to urinate those dried fruits, as if they were crushed at home independently
Visnovok
The preservative E220 in dried fruits is not sensitive to humans, it is almost insensitive. Ale in allergic and asthmatic patients with the introduction of supplements can become worse. She provokes the development of problems from the robotic organs of the mind and poisoning. It is possible to change the E220, so it is better to wash and soak the dried fruits.
Chi bula you tsia statya corisnoy?
Today, the chemical additive is found in the most important drink based on grapes (and in rich other food products).
Tim, for an hour, superchicks can’t smell her at all: some care that she’s simply necessary, others care that they can do without her, others categorically call out to her.
To that very hour of rozіbratisya, sirka dioxide in wine is now needed, which, having poured into the body of wine, we hope and sho zagali є. And there already you yourself virishite, chi varto introduce yoga into the alcohol of your production.
Let's learn from history, and even victorious for a long time, even from antiquity. The Romans and the Greeks, perhaps, did not understand, as if they were such an antioxidant, like sulfur dioxide, they didn’t understand wine and navitt to the end, but they actively stoked yoga.
No, I didn’t drink yoga myself. Then the barrels for vitrimuvannya with alcohol were smoked with candles - for the best savings. In a similar rank they continued to walk right up to Serednyovichchya.
Only in the 15th century practical Germans began to worry about the possibility of such a bottling, and in the 18th century the toxicity of sulphates was reduced.
Although the vinorobіv tse vіdkrittya did not sound - the stench continued vikoristovuvaty sіrk while virobnіstvі and vіtrymtsі alcohol and called out to fight for її help with vadas to drink (for example, with cash).
Zreshtoy, no sulfates were added, and everything was up to the point of acceptable concentration. Today, such a preservative, like sulfur dioxide, is actively added to wine.
For a modern looking wine can be like a powder, so it’s possible to induce gas. Be it as it may be, a new one has a characteristic pungent smell, even unacceptable.
Golovne sho tsey dioxide(SO2) may stagnate at the skin stage of the disease:
- zahistu vines like low ailments;
- during fermentation of selected fruits;
- when pouring already prepared alcohol on the plates.
Knowing about such a wide and frequent zastosuvannya, involuntarily ponder over it, why the flooring growers actively vicorate sulfate. Let's hurry up and tell you about it.
Adding sirka dioxide to wine
For zastosuvannya SO2, regardless of the toxicity, there are several reasons. І budgetary cabernet, and the most popular among those chi іnshіy kіlkostі, but to take advantage of the sirka dioxide in your warehouse, because wine:
- Perspiration antibiotic- effectively roaming wild yeasts and other microorganism, which calls for the freedom of wandering and building alcohol.
- Divy preservative- Intermediate the access of aerobic bacteria (for example, otstovih) to alcohol, thus reducing the proportion of lethal acids in the drink and saving more time.
You know you? Antioxidant power of SO2 is taken away by binding with bisulfite HSO3 and binding bonds with aldehyde molecules.
The defense against microbes and the type of oxidation is even more important from a practical point of view. With it, we can try to save without wasting the original relish and aroma - the axis for which the wine is added with sulfur dioxide.
If you don’t need to, you can get the most drunk drink right in the dance - in the process of transportation from the picker to the purchase or the first hour of transferring to the warehouse or to the shop window.
For the help of sulfate, wine grower protects the originality of relish and aroma, and therefore equals its alcohol. Confirming the quality of its brand, the virobnik gains the ability to turn the respect of potential customers.
And what do you take away, roblyachi kovtok? Why are there repeated organoleptic lesions? It is recommended to rise up, which is risky for the one who lives on the water to avenge SO2.
How much acidic sulfur dioxide in wine: yoga infusion on the human body
Nebezpeka bezperedno deposit due to the concentration of dioxide. So, inhalation of pure vapours of sulfate (in a natural state it is the same gas) leads to serious poisoning. Traces can suffocate the lungs.
It’s good that in wine the dioxide of the sirka is less like an additive, that її part of the drunken obsession is equally small. In the Americas, the powers of the EC are heavily regulated, the numbers are in the tables below.
Like a bachite, the norm can be changed even more, fallow in accordance with the standards adopted by a particular state. But the truth is that at a concentration of 70-90 mg/l of wine in the mix, sulfur dioxide can have such a negative impact on the human body:
- relieve head pain and hangover syndrome;
- viklikati or zbіshuvati vomit;
- provoke a cough, right up to the poison.
The reason for such negative action is logical and very reasonable. Alcohol itself is an exhausting toxin, and the dioxide, which is mixed in alcohol, becomes an additional attraction, and it’s not a fact that the body is still in contact with it. The classic "remaining droplet", which can cause a lot of trouble.
Zvichayno, richly scho lie in the individual features of the feeder. To that mi th we write "may", and not "we call". The additional norm of SO2 is 0.7 mg/kg of live water. This pokaznik is easy to overtake, living in love with red wine or white wine at the hour of rest, especially if you have ailments or stress, if your immunity is weakened.
You know you?Є people with individual sensitivity or allergy to dioxide. Їm vistachaє literally kelihi or navit kovtka alcohol with a high concentration of sulphate, in order to see yourself rotten or covered with visip.
So, on nutrition about those who have low sulfur dioxide in wine, you can definitely be sure. So, wine is not safe. І navіt akshcho after zastіllya you feel very bad and don't suffer from the weather, remember that swidko vox is not to be seen.
With regular and clear wiltings, it is settled excess SO2 in the body that by ourselves a negative rank is indicated on shkir, hair, immunity, direct to the destruction of exchange processes, disorder etching and shkt in general.
So don't be mean, navit if you can buy a box of French -shablis with a garnoy low, navit if you give your godfather a gift of home-made alіgotі on the day of nationality.
Brown dioxide is only for food production, but not for health, but to say that there are no safe ways to kill wine.
Cream of that Dioxide in visually E220 є in rich products, including in dried fruits and pickled vegetables, salted and dried fish, peas and olives.
How do you get sulfur dioxide in wine?
If you bought a little dance do not want to rub with toxins, what to avenge in the water, Remember that sulfate is afraid of two speeches, i tse:
- water, In yakіy it is so easy to grow;
- repeat, which spryyaє active viparovuvannya.
To dilute, whether it’s a modern wine, is not an option, the savory savory aroma and the aroma are richer, richer, lower dioxide of sirka. And the axis of giving a drink to drink can be and navіt it is necessary - wink for whom, at the same time, the organoleptic authorities of the whole world are known.
Just be prepared before I add more alcohol from alcohol, everything is not going to happen, as if a part of it is lost, if the concentration is lower, lower to the point of alcohol consumption.
Today, with the development of technologies and the emergence of new methods of fruit processing (for example, from freezing or electric infusion), virobniks are being used to select preservatives when preparing their lines.
The stinks let out and organically drink, but, however, they take care of themselves in a rotten way and make little use of transportation in the distant countryside.
So, to put together a list of wines without sulfur dioxide while still in advance, then actually buy a whole bowl with a minimum concentration of dioxide - when choosing, you need to remember less about the upcoming nuances:
- Chervoni sorti rich on tannin., nizh bіlі, to that it needs a little bit of antioxidants, and virobniks sound protect them with a lesser part of preservatives.
- Licorice and liquorice are easier to wander to that the virobniks are given they have more oxygen, less dry.
- On the vіdminu vіd gvintoї derevyanka cork picks up some part of SO2, yaku not to give in to viparuvati in the process of aeration
- Grapes, which grew on volcanic soils, are naturally rich in syria, which means that the drink from the new potency is greater for the body.
So don’t be choked up: in the pursuit of savory tastes and alcoholic passions, don’t forget about those who are ready to show up in unbearable numbers in unfathomable numbers - the glamorous Franciacorta - fruity Pinot Noir or fresh Riesling.
Get used to life equally, do not turn the sun into everyday life - so you will be satisfied with the skin lining, and tell about your health.
Constantly increasing commitments to the production and in various ways motivating the susp_lstvo to the zbіlshennya spozhivannya produktsії, scho vygotovlyaєєєєєє, grub corporations themselves drank in the pasta. On the right, in the fact that the increase in the consumption of viability is brought to the point where the vibrancy of the great number of products does not show the trivial terms of saving, trivial transportation, etc. And here, to the aid of food corporations, such wines of chemical industry came, like conservation. Preservatives are ceremonial, which allow unnaturally long-term storage of the product (moreover, it is practical for any temperature minds), transporting yoga on the trip in the middle of nowhere. For example, the term “saving dairy products” will increase up to a month and start more, despite the fact that, in its natural appearance, dairy products begin to recover already in 2-3 days, or even earlier. Today it is practically impossible to know food without preservatives. They are extremely toxic additives (mostly, they literally create “miracles” with products, continuing the term “saving” right up to the end of life), but they are not very toxic, because the kitchen strength is notable - even tse tezh, really, a preservative, so you can continue to be safe product. One of the most safe and toxic preservatives is the food additive E220.
Kharchov's additive E220: what is it?
Kharchov's additive E220 - sulfur dioxide. Tse gas, which does not have a color, but with a sharp, unacceptable smell. Dioxide of sirka otrimuyut zavdyavannyu sulfides or sedation of organic sirkovmsnih spoluk. Another way to extract sulfur dioxide is the reaction of hydrosulfites and sulfites with acids. The result of the reaction is the presence of sulfuric acid, which in the process of decomposition gives sulfur dioxide and water as an output.
Sirka dioxide is also a toxic additive. When gas gets on the mucous membranes, such symptoms appear as undead, cough and poison, vomit, sleeplessness, disorientation in space and bring on a hostile fever. In the 1980s, 12 deaths were recorded after the implantation of oxygen in restaurant mortgages. Vicorous lettuce and potatoes, processed with the addition of E220. However, as you sing tse buvay, everything was written off as a transfer of doses. And otruta at the “admissible dose” is not insignificant. Also, according to the results of the food supplement E220, which is found in the organisms of vitamin group B. Regardless of everything, the food supplement E220 is completely allowed in the rich countries of the world. The reason is simple - without the addition of the E220 additive, it is impossible to produce even richer products. Before the oxygen dioxide, vegetables and fruits are harvested in warehouses and stores, in order to continue the term of their appurtenance, and also to preserve the pleasant splendid look. So varto pay respect to those who practically all citrus fruits are clearly treated with sirki dioxide for an hour of transportation. I have a thought that a great number of people may be allergic to citrus fruits. It can be assumed that it is an allergy to sulfur dioxide, which such a reaction can cause, and for asthmatics - it can be fatal. Ale, everything is so zamovchuєtsya, and people rejoice in the presence of allergies to citrus fruits.
Practically all dried fruits are processed with sulfur dioxide, that's why store-bought dried fruits, processed in a professional way, are clean, not healthy hedgehog, as we are told to induce pickles.
Another zastosuvannya dioxide of sirka is the production of wine. Additive E220 protects wine from oxidation and reproduction of new bacteria. Sirka dioxide can be found in all wines. Tom about the melancholy for zdorov'ya here to say not to be brought. Regardless of the price, medicine and food corporations are actively imposing on us the myth about the measles of wine. First of all, at wine, so it’s just like in any kind of alcohol, ethanol is avenged - a highly toxic narcotic alcohol, like you can’t be brown and in a kind of expensive packaging, but in a different way, you’ll be victorious when you choose a more expensive wine sulfur dioxide is a toxic food additive that destroys our body.
Regardless of the price, the food additive E220 is allowed in the rich countries of the world. Without victorious E220, it will become impossible to produce wine, as if to bring incomprehensible profits for the rahunka of those stupefied by pseudo-scientific propaganda about the bitterness of wines. Also, without using E220, the term for harvesting vegetables and fruits will shorten, and the transportation of exotic fruits in other lands will become impossible. Tse all - colossal beats. To that “vcheni” of the whole world and far away, they say about the “permissible dose”, cut off that unscrupulous dose dose.
Having poured into the body the sulfur dioxide in the wine for the singing of the situation, it can be harsh. Through the antioxidant and antimicrobial power, the chemical additive acts as a preservative. At the warehouse of alcoholic drinks, the component is marked, like E220.
What is sulfur dioxide
Syrka dioxide, or sulfur anhydride, is a chemical additive, widened in viticulture. Vaughn is a gas-like speech, which has a breathtaking smell. Syrka dioxide is administered before the wine storage at the skin stage of yogo preparation, including the picking of berries and the fermentation process. In the food industry, E220 has the function of a preservative.
Beyond the level of toxicity, speech is classified up to class 3. Vono is considered potentially unsafe for a healthy person. Sirchany anhydride is naturally distributed in alcohol and water. When it gets on the mucous membranes, the speech stimulates an allergic reaction. Inhalation of sirka dioxide can lead to full-blown legends.
In kharchovіy promyslovіy dioksid serki vykorovuyut for the processing of fruits and vegetables. Vіn zbіshuє termіnі їхної appurtenance, not giving a harmful infusion on the gustatory quality. The minimum number of anhydrous anhydrides has the same representations in wine. Vіn allows you to zabіgti the process of wandering and the adoption of ocular acid. At the same time, zim sirchany anhydrous continue the term of appurtenance, I will drink and improve it with savory savory. Conservation of wine with sirka dioxide and obov'yazykovoy manipulation of virobnitstv.
Sirchisty anhydride can stimulate deep breathing and block nerve impulses.
Why add sulfur dioxide to wine
Preservative E220 has important functions in wine. Wine normalizes the must microflora, preventing the reproduction of pathogenic microorganisms. The river can be drunk with wine like a natural way, there and at the stage of fermentation. On the right, in that it penetrates into the berries through the soil. Especially in that fall, as a vineyard is located near volcanoes. In addition, E220 dodatkovo dodatkovo without intermediary to the shop. The preservative allows you to increase the terms of admissibility and improve the quality of the alcoholic drink. To the additive functions of the food additive E220 in wine, the following are mentioned:
- disinfection of possession and use in the preparation of wine;
- stabilization of the color I will drink;
- damage to the process of reproduction of disease-causing micro-organisms;
- I will drink stronger malt;
- support for oxide processes.
Too much sulfuric anhydride can be taken out of the water of the fire in high temperatures from 90 to 110 °C. In the next step, the wine is passed through an inert gas. After that alcohol is poured over the dances and sealed. A red-haired person looks like a dioxide of ideas in a smaller number. Tse pov'yazano z instead of a new tannin, which often sorts out the functions of a preservative.
This wine is not sour, and in the new it is mixed with sulfur dioxide, it will have a characteristic smell. Do not remember yoga is impossible. Therefore, in order to assess the quality, I will drink a sommelier to marvel at its color and consistency, and analyze the smell.
Respect! At the stage of wine preparation, sulfur dioxide is stoked to smoke the barrel.
Chkidlivy dioxide of sirka in wine
In addition, in the case of wines, the presence of oxygen in wines does not harm the health of wines. The vision of speech from the body is controlled by the sechostate system. Side effects may be more likely to be blamed for supra-mundane infusion and obvious contraindications. It is rich to deposit and see the individual features of the body. In addition, it is necessary to ensure that ethyl alcohol itself does not become less unsafe for health.
It is important that due to the low acidity of the tube, the resistance to the side effects of the wine increases. The All-World Organization for the Protection of Health has established a recommended dosage of potentially unsafe speech - 0.7 mg per 1 kg of body weight.
With a deadly disorder, the following symptoms may appear:
- damage to the function of the movie;
- increased heart rate;
- head bіl;
- cough;
- bullshit and bullshit.
If you go about important, toxic poisoning, symptoms can be of great concern to health. To the widest shkіdlivih naslіkіv vzhivannya dioksidu sirka lie:
- avoidance of vitamins B to the body from the onset of metabolic disorders;
- swollen leg;
- allergic reaction;
- etching disorder.
I especially need to bring anhydrous sirchany to people who suffer from asthma and narcotic illness. Vіn also harrowing up to zastosuvannya fit and vagitnyh zhіnok. Alcoholic drinks can negatively impact on the development of the vital organs of a baby.
With an allergic reaction to the introduction of alcohol to drink, it becomes more difficult to forge in the aftermath of swelling of the mucous membrane of the oral region and throat. Dodatkovo can blame vomit and wheezing. And most of all, an allergy to wine is accompanied by such stings and stings. Qi symptoms are treated with antihistamines.
In living nature, the speech is erupted by volcanoes
In some cases, symptoms associated with the ingestion of sulfur dioxide into the body. In some moods, the stench is provoked by ethyl alcohol poisoning. The process of yogo decay is accompanied by sightings of toxins that call for migraine and boredom.
Norms for sulfur dioxide in wine
To the warehouse of wine, sulfur dioxide is included at the sing quantity. Іsnuyut zagalnopriynyati norms for skin variety drink. The stench can change, fallow in the countryside of yogo preparation. The allowable amount of sulfur dioxide in wine should be 400 mg/l. In Ukraine, it does not exceed 300 mg/l. In Russia, the norm is 300 g / ml. In case of dry wine, it is possible to detect more sulfuric anhydride, lower in licorice wine.
Important! Allergic reaction can be caused by the introduction of a small amount of wine from a decent amount of sirka dioxide.
How to clean up sulfur dioxide from wine
People, who have known about the harshness of injecting sulfur dioxide into the body, should try to reduce yoga instead of water. It’s impossible for me to speak again. Vono is represented by homemade wine. To reduce the concentration of sulfur dioxide in the water, it is necessary to pour yogo in a cell and let it stand for an hour.
Another way to reduce the concentration of the preservative can be drunk with water. Ale, in every moment of yoga, the tastes of power are reduced. Sommeliers often practice pouring wine from one kelih to another. Tsya manipulation saves the taste of drink, ale sprinkles usunennuyu sulfuric anhydride. It is also possible to choose the brands of wines in order to avoid the minimum dosing of speech.
When choosing wine fakhіvtsi recommend calling on dry varieties. The stench is to avenge less quantity of preservatives. Bazhano, that the dance was clogged with a wooden cork, so that it absorbs a part of the chemical speeches. It is not less important to buy alcohol from the other places, from the pickers that they have recommended to themselves.
Brands of wine without sulfur dioxide
Chervone wine without sulfur dioxide is practically impossible to know. Aje yakіsny stabilizator, which is the moment to completely replace the speech, has not yet been found. They didn’t give more speech when drinking, they’d be present at the warehouse of syrovin. І here yoga is kolivaetsya vіd 5 to 15 mg/l. On the packaging of such wines, you can see the sign "bio". The most popular brands without synthetic sulfur dioxide include: Kalleske, Magma Rosso, Zind-Humbrecht, Jacques Selosse, Emidio Pepe, Gravner.
Sometimes vibir sting for the crust of wine with a low amount of sulfur dioxide with a method of reducing headaches before drinking. Really, it's not fair. Self-perceived people on the coming day can not lie in the concentration of speech. A new warehouse is pouring into the new one, the quality of the brand and the amount of drunkenness.
Respect! In European countries, on dances with alcoholic drinks, the amount of sulfuric anhydride in the warehouse is often not indicated.
Visnovok
The impact on the body of sulfur dioxide in wine is ambiguous. With a peaceful recovery, wine with yoga alone does not lead to bad health. Side effects are less to be blamed for damaged dosing and non-compliance with the recommendations of fahivtsiv.
Chi bula you tsia statya corisnoy?
In the current newspapers and news, we are being smeared with preservatives. The stench is the first and main enemy of a person, as it is trying to get the body out of tune, having piled it up with important illnesses. This is partly true - a lot of "e-shki" are not safe and need to be scrambled to uniquely live. Ale navіt among them є tі, yakі behave more peacefully. The preservative E220, which vikoristovuyut in vinogrobstvo, comes to them to a lesser extent.
Trochy pro E220 - sulfur dioxide
The preservative E220 wins the result of spalyuvannya sirki. The gas, which is viishov, may have a slightly addictive smell, which can be dispersed in alcohol or water without special efforts.
Like marveling at a special scale, a toxicity class is assigned to a skin preservative, E220 - class 3. Tse means that it is not safe for the body. Alternately, inhale the preservative to sulfur dioxide, if the wine still has a gas-like appearance, you can eliminate the cough at least, the maximum congestion of the lungs. Those same can be taken away, as if to get used to too many products with this preservative. It is especially harmful to appear on people who are sick with asthma.
Dioxide of vicorous juice is used for the processing of grub products for the continuation of their term of conservation.
Krіm tsgogo, yogo zadіyut with the production of juices and meat virobіv. In the rest of the fall, it was terrifying, so that it was impossible to detect a fresh product, otherwise it was already stale. And, obviously, the food additive E220 could not overcome alcohol consumption.
Should winegrowers add sulfur dioxide to wine?
Most of the other products, sulfur dioxide, are added to . Ale tsyu additive began to beat over 21 centuries, and over 20. The first riddles can be learned from Ancient Rome. It's not so easy to pick up wine at the warehouse, like there is no E220.
Dioxide of sulfur is to be avoided by the dermal stage of wine-growing: it is used to cut vineyards, crush fruit, smoke barrels and pour into vessels.
You can learn from yourself, don’t go high, and not more, but the concentration of sulfur dioxide. There are no more additives in products that have gone through a long stage of wandering.
Is it navіscho to add sirka dioxide to wine? To save the taste of alcohol.
E220 drives in dry mushrooms and acts as an antioxidant, so that you don’t let yourself get drunk.
Wine without sulfur dioxide, as it is sold in a simple supermarket, cannot be saved for a long time, and the Crimea has not yet come up with a way to help fight the consumption of products.
In the water, as in May, the degree is higher, E220 is not included, because the amount of alcohol is the greatest antioxidant and "fighter" from microorganisms.
How does sulfur dioxide enter our body?
Shkіdlivy vplivy dioksіd s_rka on the body was revealed over two hundred years ago. From that hour, the standard of living was established. Ale nebrosovіsnі virobniki not dotrimuyutsya standards, schob zbіshiti zberіgannya drink.
Having poured into the body the sulfur dioxide, which is at fault, for different people it is different. Є tі, who can drink a lot, as if richly exceeding the norm, and do not see anything. Ale, the quiet, whose body is more spontaneous, after the introduction of such wine, boredom can be blamed, more head, quicker breathing and heartbeat, broken language. In other words, check for a stronger hangover. Alternately, if you drink a lot of sulphites, the symptoms may worsen.
If you live too late for a large amount of E220, then as a side effect you can predict a radical decrease in immunity: proteins collapse, the exchange of speech increases, they appear hanging on the skies, and the hair becomes thin.
All the redeemed more can be less than a threat to the times of transportation of the day's norm. Sirka dioxide does not accumulate in the middle of the body, it can be seen throughout the day.
To omit the last, it is necessary:
- do not get used to alcohol over the world;
- drink wine not in the wake of the bottling in the kelikhs, but let it stand for a while - the sprat of preservatives will be seen.
Can you bring some wine, why not E220?
So that the drink did not lead to complacency, it is necessary to choose the least shkidli wine. Let's just say - I won't get drunk, in which time it wouldn't be known, for that one can see a lot of speeches at the hour of wandering.
Choose balls marked with USDA Organic, Ecocert. This means that there is little sirka in the product, and it doesn’t mean an allergic reaction in those who are smarter.
Drinking vibirayu, remember:
- In red wine and tannin, this yoga presence changes the need for food additives.
- Choose a dance with a screw or glass stopper, the stench does not allow sour to penetrate inside, and therefore microorganisms do not lead and preservatives are not needed.
- In dry and dry wines, the kilka has a smaller amount of additives.
This information is not easy to remember, but it is easier to get confused, so below we present a list of wines without sulfur dioxide:
- "Le J de Chateau Guiro";
- "Brunello di Montalcino";
- "Adega de Pegoes".
When getting used to alcohol, it is important to trim the cordon, passing by, you can start a shkodi yourself and it’s not important anymore, what’s in your warehouse.
