Sodium bisulfite

While the related compound, sodium metabisulfite, is used in almost all commercial wines to prevent oxidation and preserve flavor, sodium bisulfite is sold by some home winemaking suppliers for the same purpose. In fruit canning, sodium bisulfite is used to prevent browning (caused by oxidation) and to kill microbes.

In the case of wine making, sodium bisulfite releases sulfur dioxide gas when added to water or products containing water. The sulfur dioxide kills yeasts, fungi, and bacteria in the grape juice before fermentation. When the sulfur dioxide levels have subsided (about 24 hours), fresh yeast is added for fermentation.

It is later added to bottled wine to prevent the formation of vinegar if bacteria are present, and to protect the color, aroma and flavor of the wine from oxidation, which causes browning and other chemical changes. The sulfur dioxide quickly reacts with oxidation by-products and prevents them from causing further deterioration.

Sodium bisulfite is also added to leafy green vegetables in salad bars and elsewhere, to preserve apparent freshness, under names like LeafGreen. The concentration is sometimes high enough to cause severe allergic reactions.


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