In article ,
David Rance writes:
|
| There has been a problem with some producers, whose hygiene leaves a
| little to be desired, using too much sulphur to stabilise the wine. You
| can often see wine tasters on television complaining about the amount of
| sulphur in the wines.

It's nothing to do with hygiene, and a great deal to do with chance
and alcoholic strength. The things that they are trying to kill are
as normal and widespread as the yeasts.


Regards,
Nick Maclaren.