- Added to foods is self-limiting because at levels from 200 to 500 ppm the product may develop an unpleasant off-flavor.
- the acceptable daily intake is set at
- because large intakes can result consumption of wine,there have been many studies on reducing the use of SO2 in wine making.
- although some other compounds (sorbic acid and ascorbic acid) may partially replace SO2 there is no satisfactory replacement for SO2 in wine making.