Which of the following correctly states the EU maximum [SO2] allowed in red wine?

• A. Red 160 mg/L; White 210 mg/L
• B. Red 210 mg/L; White 160 mg/L
• C. Red 100 mg/L; White 100 mg/L
• D. Red 180 mg/L; White 180 mg/L

Answer: (A)

The numbers reflect how EU regulations treat sulfur dioxide in wine, taking into account how SO2 interacts with pigments. In red wines, anthocyanin pigments bind SO2, forming stable bound forms and reducing the amount of free SO2 available to protect against oxidation and browning. Because red wines have more pigments, the regulation sets a lower total allowance to keep the protective free SO2 within safe limits. White wines contain far fewer pigments, so less SO2 is bound; they can tolerate a higher total SO2 while still maintaining adequate free SO2. That’s why the EU maximum is 160 mg/L for red and 210 mg/L for white. The other options don’t align with this pigment-binding dynamic and regulatory structure.