“This unique 100% natural product takes out the sulfites from a bottle of wine in 5 minutes for people who have allergies to sulfites without changing the taste of the wine.”
Sounds like a load of hooey – people are allergic to biogenic amines (mainly histamine & tyramine), usually not sulfites. So removing sulfites (even if this was do-able without damaging the flavor of the wine) wouldn’t change the allergic potential of amines contained in the wine. Guess being counsel to Norway makes one proficient in determining how to cure an allergic reaction without addressing the allergen
Maybe if you use the product in combination with magnets?
Actually, I was on my phone when I wrote this and had not looked completely at the website. This is what I found when looking for a list of ingredients:
Processed coral algae, shells, calcium ascorbate, chitosan
Now, the calcium ascorbate is the calcium salt of ascorbic acid, which is an anti-oxidant. SO2 is an anti-oxidant too, so maybe they included it to prevent oxidation once the SO2 is “removed”? IDK. The other ingredients I’m not exactly sure about.
Now, in a wine, when you add potassium metabisulphite, immediately much of it gets bound by things in the wine. The more ‘stuff’ in a wine, the more of it gets bound up, e.g., the more highly extracted/tannic/sweet, etc. a wine is, the more of it is bound. Maybe some of that stuff is just the act of adding "stuff’ to the wine to bind it? Also, chitin is used in ionic exchange resins, so it does have a binding function. I looked up chitosan, and it is the deacetylated form of chitin, and it can be used as a fat binder in food/diet products. I have to think that this would be the “active” ingredient. But then, if you have seafood allergies, you will be screwed as well, most likely.
As for H2O2, as you probably know, it is a powerful oxidant. After I posted, I couldn’t imagine a commercial product for wine having hydrogen peroxide it in, because to treat a bottle of wine, you would
have to use incredibly tiny amounts
you would have to know the starting SO2 levels to not over do the addition.
Hydrogen peroxide immediately oxidizes a wine to whatever level your add is made at. Not good.