Why is Bismuth added to red wine?!
Why is Bismuth added to red wine?
I am currently pretty angry, having found out that ineries routinely add Bismuth to red wines. It is known that the stuff causes gingivitis, liver and kidney trouble, ulcerations, exodermatitis, and blackens people's tongues when reacting with body sulphur.
At least the black tongue is something it does give me, and if I kept drinking red wine, who knows about the rest.
Can somebody explain to me please what its function is in the wine?
2 weeks ago
It is indeed an Australian Shiraz, JavaJoe - but I've had this experience even with Argentine, Chilean, South African, French, Spanish, and Portuguese reds.
Answers:
2 weeks ago
It is indeed an Australian Shiraz, JavaJoe - but I've had this experience even with Argentine, Chilean, South African, French, Spanish, and Portuguese reds.
Bismuth alone is not in wine, but rather bismuth salicylate. Bismuth salicylate is used to perserve the wine from bacteria and other harmful entities. It can has harmful effects to the body in very high doses. It is perfectly safe to drink red wine.
Never heard of this and I can't find any evidence to show it.
If you're thinking it's the reason for the black tongue I would ask what kind of wine you're drinking? If it's an Aussie Shiraz then that might explain it.
<> I have no Idea.