What’s the deal with Sulfites in wine?
Sulfur dioxide (SO2), known as sulfites in the wine world, is a chemical that has been used by the winemakers since the 1800s. Sulfites are used to protect against oxidation, prevent the growth of microorganisms within wines, promote the uninhibited growth of yeast, and improve the release of the desirable compounds from the skin and seeds of the grapes. The effects that sulfites have had on the winemaking process have been a huge propenent to the growth of the wine export industry over the last couple centuries as well as to the aging potential of wines.
Depending on your diet, the chances are pretty high that you are exposed to Sulfites regularly. On labels they can have several different names. They are also present in: baked goods, soup mixes, jams, canned goods, pickled foods, gravies, dried fruit, potato chips, trail mix, beer, vegetable & fruit juices, tea, most condiments, guacamole, and many, many other processed foods.
Current FDA regulation require that all wines that contain 10+ parts per million (ppm), are required to have “Contains Sulfites” on the label to protect those who may be allergic to the chemical. About 1% of people are sensitive to sulfites, with reactions ranging from mild sensitivity to life-threatening reactions. Sulfites are commonly linked to wine-induced headaches and other unpleasant side effects. That said there are also lots of other compounds found in wine that may contribute to these symptoms.
There are no wines or beers (not even natural wines) that are 100% sulfite-free because it is a natural by-product of fermentation, and the vast majority of people can safely consume sulfites found in wine with minimal risk of adverse side effects. For people affected by sulfites, red wine is generally made with less sulfites than white and dessert wines, and there are also many producers now producing wines with minimal or no added sulfites.
“Natural” wines usually contain only the sulfites that occur naturally which is around 10-20 ppm. These wines have no added sulfites, and can taste different than other wines because of the lack of aeration, volatile acidity, and/or the potential for unwelcome bacteria or other micro-organisms to grow in the bottles. For this reason, these wines are best kept below 60 degrees Fahrenheit (15 degrees Celsius) to keep the wine as stable as possible.
At the end of the day, sulfites help improve the consistency and shelf-life of wine and other products, and while most people can tolerate them without issue, some can not.
