Fill in the Blanks Sulphur dioxide 1Online version Start to know the SO2 by Rita Bandirali 1 above free drawback sulphite bound sulphite dried source prohibit intake preservative taste hydrogen day anthocyanins potassium must Toxicity Sulphur dioxide is a ( E220 ) used in many food products such as vegetables ( 100 - 500 ppm = mg / kg ) , wines ( 50 - 150 ppm ) , dried fruits ( 1000 - 2000 ppm ) and sausages . Furthermore , our environmental atmosphere exposes us to this substance as cars and industries produce about 150 million tons per year ; so our daily of SO2 by respiration is about 1 mg / day . According to the World health organisation an acceptable daily intake is 0 , 7 mg / kg / . SO2 can induce asthma and a severe allergic response . The ion destroys vitamin B1 , that is why many countries the use of SO2 in foodstuffs that are an important of vitamin B1 Another of the SO2 is the bad , which most people can be aware of when levels are 500 ppm . Now the levels of SO2 are lower than the levels ( 200 ppm ) used in the past . It was originally obtained exposing the ( the unfermented juice ) to the fumes of burning sulphur . Nowadays the gas itself is rarely used , being replaced by SO2 - generating compounds , particularly sodium ( Na2SO3 ) , sodium sulphite ( NaHSO3 ) , and sodium metabisulphite ( Na2S2O5 ) . When possible winemakers prefer to use the salts since this increases the level of that element in the wine , which may later help in the precipitation of tartrates during cold stabilization . About 60% of the total sulphur dioxide in a must or wine is to sugars , aldehydes ( such as acetaldehyde that is very strongly bound ) , or other flavonoids : that is called bound SO2 while the other 40% exists as SO2 .
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