One of the reasons apple cider vinegar (or lemon juice) will work for reflux is because it has acid which the stomach needs to digest food. Most of the time, it's not too much acid that causes reflux, it's too little.
Preservative free wine and the use of sulphur dioxide is, however, an expansive and contentious topic and getting to the bottom of it can feel like trying to crack the Da Vinci Code. Preservative free wine is a really a misnomer. This is because no wines are truly âpreservative freeâ as some sulphur dioxide will always be released during fermentation and acts as a natural preservative. The term âpreservative freeâ is often used to mean that no preservatives have been added during the wine making process.
For most measurements, the bound and free sulfite fractions are added together to get what is called the total sulfite level in the wine. Since sulfites are a powerful preservative, they are added to wine in small amounts and are measured in  parts per million, abbreviated ppm.Although the legal limit in wine is 350 ppm, most wines with added sulfites contain less, generally 25-150 ppm.According to federal law, if a wine contains 10 ppm or more of total sulfites, the label must state contains sulfites.(Q&A on Sulfites... excerpted from an article Frey Vineyards.).lthough the legal limit in wine is 350 ppm, most wines with added sulfites contain less, generally 25-150 ppm. According to federal law, if a wine contains 10 ppm or more of total sulfites, the label must state contains sulfites. (Q&A on Sulfites... excerpted from an article Frey Vineyards.).