By itself, no. Sulfite is ineffective when the ph is over 4.2. Your option in this case is to use an acid to lower the ph to a point where this is effective. Using either tartaric or citric will work for this purpose. However, Tartaric is expensive, and Citric, if added in excessive quantities to the wine itself, will be fermented and vinegarized. * see winemaking acids faq This sanitizing solution can be used, but will need to be rinsed before your equipment can contact wine. This rinsing process will potentially reintroduce microorganisms, eliminating the entire point of the sanitizing solution. And so, learn to love StarSan.