Final answer:
Sulfur dioxide (SO2) is used in the production of sweet wine as a preservative and antioxidant.
Step-by-step explanation:
Sulfur dioxide (SO2) is used in the production of sweet wine as a preservative and antioxidant. It helps prevent oxidation of the wine, which can result in undesirable flavors and spoilage. SO2 acts by inhibiting the growth of spoilage microorganisms and preventing the browning of foods.
When SO2 is added to wine, it reacts with oxygen and other reactive compounds, such as acetaldehyde, to form stable compounds that do not contribute to off-flavors. This helps to maintain the freshness and sweetness of the wine.
It is important to note that the use of SO2 in winemaking should be carefully regulated, as excessive amounts can have negative health effects and may cause allergic reactions in some individuals.