One of the reasons apple cider vinegar (or lemon juice) will work for reflux is because it has acid which the stomach needs to digest food. Most of the time, it's not too much acid that causes reflux, it's too little.
Preservative free wine and the use of sulphur dioxide is, however, an expansive and contentious topic and getting to the bottom of it can feel like trying to crack the Da Vinci Code. Preservative free wine is a really a misnomer. This is because no wines are truly âpreservative freeâ as some sulphur dioxide will always be released during fermentation and acts as a natural preservative. The term âpreservative freeâ is often used to mean that no preservatives have been added during the wine making process.
Sulfites are used as a food preservative or enhancer. They may come in various forms, such as: 1  Sulfur dioxide, which is not a sulfite, but a closely related chemical oxide. 2  Potassium bisulfite or potassium metabisulfite.3  Sodium bisulfite, sodium metabisulfite or sodium sulfite.n general, white wines contain more sulfites than red wines and sweeter wines contain more sulfites than drier ones. In the United States, wines bottled after mid-1987 must have a label stating that they contain sulfites if they contain more than 10 parts per million.