patients. It is not precisely a true statement that a person is allergic to preservatives, but rather, the person may be allergic to preservatives that contain sulfur dioxide. The controversy over preservatives has not entirely disappeared, but sulfur dioxide is still the most widely used preservative in wine at this stage because it is effective and no alternative chemical additive has been found. People are concerned about their health and have higher requirements for food quality. Because of the controversy, disease-causing preservatives have been used as sparingly as possible or clearly labeled on wine bottles to make it easier for people with the disease to stay informed. Meanwhile, people are increasingly looking for safe and healthy wine preservatives. In addition to traditional preservation methods that do not require preservatives, such as cryopreservation, it is evident that there are many new technologies, such as high hydrostatic pressure (HHP) and pulsed electric fields (PFF) that can also play a beneficial role in food preservation. Whether these new technologies can replace chemical preservatives is worth considering. In addition, researchers have targeted potential biological preservatives, such as antimicrobial peptides and bacteriolytic enzymes. There is still a lot of research space for biological preservatives, which is relatively safe and has certain benefits. Known health effects due to preservatives It has been reported that many food preservatives, including sorbitan, hydrogen peroxide, benzoic acid and sodium benzoate, can cause health problems, especially in high doses. In addition, as mentioned in the controversy section, the adverse effects of sulfites on asthma patients also confirmed the health threat of preservatives containing this substance. In the meantime, sulfite accumulates can decompose sulfur dioxide and also have certain stimulation to lungs. Therefore, some people are urging that sulfur dioxide be banned as a preservative and food additive, in wine and other food and beverages. Propionic acid, which is also used as a preservative, has also been shown to be carcinogenic in rodents. However, there are currently only two ways to minimize the health threat of sulfur dioxide. One is to try to reduce the dose of sulfur dioxide, which is already happening. The second is to study the chemical structure and characteristics of sulfur dioxide, looking for alternative chemical preservatives. This requires a lot of scientific research efforts and has not seen effective results in a short time. Experts studying wine preservatives have discovered that a specific type of wine yeast