Most sweet wines are also acidic. The two work together to balance the
wine. High acid wines need less sulfite to protect them and probably tend
to age better than low acid wines.

Ray

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