I can't speak to the sodium based chemicals but as a homebrewer I use potassium metabisulfite (aka campdeb tablets or k-meta) in multiple steps of the brewing process and it has an ld50 in rats of over 2g/kg. It also allows for microbial growth again about 24 hours after being applied, and usually the first step to brewing from juice is to bop it with k-meta, wait a day and then add yeast. Then the last step (if you want to sweeten the wine) is to use even more k-meta to stun the existing yeast and potassium sulfate to stabilize. Because this also depends on cultivating a select flora I feel like a similar process would yield similar results without the risk of overdose in anything we'd like to preserve.