Sulfites: Winemakers all over the world use sulfur dioxide to clean equipment, kill unwanted organisms on the grapes and protect wines from spoilage. A tiny amount remains in the bottle, and U.S. label laws require a statement to announce its presence. Sulfites also occur naturally during fermentation process.

亚硫酸盐： 世界各地的酿酒师都使用二氧化硫清洁设备，杀死葡萄的有害微生物，防止葡萄变质。美国标签法规要求须标明瓶子残留的亚硫酸盐含量。在发酵过程中也会自然产生亚硫酸盐。