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In the introduction a source is used for several statements about preservatives in wine, but the source itself does not address preservatives in particular. It might be mentioned in the introduction of the article (I cannot check), but anyway it might be more useful to refer to a more on-topic article. Interested in what you think about it! (This source: Ma, W., Guo, A., Zhang, Y., Wang, H., Liu, Y., & Li, H. (2014). A review on astringency and bitterness perception of tannins in wine. Trends in Food Science & Technology. pp. 40(1), 6–19.) Knight of nights (talk) 16:02, 9 November 2020 (UTC)[reply]
