Calling all GM scientists! :notworthy:
So I know now that all fermented wines have some degree of naturally occurring sulphites as a product of fermentation, and that the US is (as far as I know) the only place where sulphites must be listed on wine labels if occurring in concentrations of 10 ppm or more (thank you Oskaar).
My new question: Is anyone aware of any method to test concentration of sulphites? I see some wines that advertise “no sulphites” does that just mean no sulphites added (and under 10 ppm) or did they strip them out somehow?
Thanks in advance.
~Z
So I know now that all fermented wines have some degree of naturally occurring sulphites as a product of fermentation, and that the US is (as far as I know) the only place where sulphites must be listed on wine labels if occurring in concentrations of 10 ppm or more (thank you Oskaar).
My new question: Is anyone aware of any method to test concentration of sulphites? I see some wines that advertise “no sulphites” does that just mean no sulphites added (and under 10 ppm) or did they strip them out somehow?
Thanks in advance.
~Z