Which statement correctly states EU permitted [SO2] levels for red and white wines?

• A. Red: 210 mg/L; White: 160 mg/L
• B. Red: 120 mg/L; White: 180 mg/L
• C. Red: 160 mg/L; White: 210 mg/L
• D. Red: 200 mg/L; White: 200 mg/L

Answer: (C)

This question tests knowledge of EU limits on total sulfur dioxide allowed in wine, with different caps for red and white styles. The correct statement is that red wine may contain up to 160 mg/L of total SO2, while white wine may contain up to 210 mg/L. Regulators set higher limits for white wines because they tend to be more prone to oxidation and microbial spoilage, requiring more protection, whereas red wines—whose pigments and tannins interact with SO2—have a lower permitted cap. Remember these are total SO2 limits; the actual protective effect depends on the wine’s pH, which affects how much SO2 exists in the active molecular form.