Mere mention of the word "spoilage" to food purveyors evokes images of recalls, lost revenues and shattered reputations. Winemakers suffer similar anxieties because wine is, after all, a food product that's susceptible to a variety of spoilage problems. The most common and effective defense against wine spoilage is the addition of sulfur-based compounds called sulfites.
For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2002.
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