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Use Of Preservatives Sorbic

9 June 2010 2,986 views No Comment

Use of preservatives (sorbic acid or potassium sorbate), and ultra-scope to use sweeteners. Similarly, in 2007, Jiaxing, Wenzhou, Exit Inspection and Quarantine failed to identify and send back batches of imported wines, including a 7308 bottle of French wine; last year, in Zhuhai Inspection and Quarantine Bureau through sampling, identified a number of imported dry red wine excessive lead content.
According to inspectors reflected in the low-quality foreign wine quality problems, the additives such as preservatives and sweeteners exceeded more common. Add wine, primarily for preservative sorbic acid or potassium sorbate, abercrombie and fitch UK sorbic acid potassium dosage in the general food requirements do not exceed the limit is very safe, but if higher than the standard, long-term use, can inhibit bone growth,
Damage kidneys, liver’s health. In the sweetener, the Chinese “food additive use of health standards” may not clearly defined in the fermenting wine to add artificial sweeteners, but the poor quality foreign wines are often found to be sodium cyclamate, acesulfame, saccharin sodium and other artificial sweeteners, the sweetness of sucrose several times or even hundred times, excessive intake of

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