"Rick" > wrote in message >...
> I was wondering if back sweetened wine have a shorter life span than one
> that is fermented and bottled dry?

Not really. Or I should say, not just because they are sweet. Some of
the oldest and best aging wines in the world are sweet wines.

> Also since the s02 drops off over time and being that it takes a calculated
> amount of s02 in combination with sorbate should there be any concern of
> fermentation restarting somewhere down the road?

Probably not much chance of that, as long as the wine is stable before
bottling. What ever yeast remain in the wine will probably be dead
long before the Sorbate/Sulfite loses its effectiveness.

>
> Rick


Andy