Why wine does not turn into vinegar ? Sulphur dioxide, in spite of its barbaric name, is an element indispensable for the quality of the wine. It is composed of sulphur and oxygen. Fermentation naturally produces small amount of it. Winemakers add more to the wine. Sulphur dioxide is to wine what aspirin is to human beings: the miraculous remedy which cures all sort of diseases and avoids others. Sulphur dioxide is a bactericide which prevents wine from changing into vinegar. It inhibates the action of yeasts; it is why sweet wines do not go on fermenting after bottling. On top of that it is an antioxidizer. It allows wine to keep all its freshness and avoids its alteration by its enemy: the oxygen.   Red Wine White Wine Rosé Wine

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French Wines: The essential guide to the wines and wine regions of France by Robert Joseph

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