>
> But, if anybody has some chemical or scientific reason why I shouldn't
> use it, I'm open to the discussion.
>

One reason, although how much of a concern it is depends on how much
Iodine is left on the surface of the container. Iodine reacts with the
sulfites you may be (should be, IMHO) adding to protect your wine. If
there is significant Iodine present, you may need to add more sulfite
than you think you need. It also results in (I think) hydrogen
sulphate (HSO4).

I'm not a chemist, but this info came from one.

Andy