Sulfites in Wine Demystified

Sulfites in wine are ingredients about which there are a lot of misconceptions.  Many people avoid wine entirely because of sulfites, and for the most part this is not necessary and is based on false information.  Most bottles of wine say they contain sulfites, and consumers have all kinds of different ideas about what they really are.

Before deciding not to drink wine because of the sulfites, consider the facts.  The word sulfites is used to describe sulfur dioxide, which is a preservative that is an antibacterial and antioxidant and is used to sterilize the wine and prevent oxidation and growth of bacteria and mold.  Sulfur dioxide has been used for centuries as a preservative.

For the most part, contrary to popular belief, sulfites in wine are harmless.  Most of the population is not affected by them at all.  Only a very small percentage of the population does not have the enzymes necessary to digest sulfites in wine.  Asthmatic people are the most prone to having problems with the sulfites in wine, but even the percentage of asthmatics who are affected is low.  People claim to be allergic to sulfites in wine, but truthfully less than 1% of the population has a true sulfite allergy.  Even those who do can usually drink sulfites in lesser amounts.  Many also believe that sulfites in wine cause headaches, but usually sulfites are not the real culprits.

The amount of sulfites allowed in wines is regulated in each area of the world, and the amounts allowed are usually not much different from location to location.  If the wine contains a certain amount, then it must include “contains sulfite” on the label.  Most wine does contain sulfites, but in quantities too small to register.  Many people believe red wine contains more sulfites and is responsible for more headaches for this reason, but in fact red wine is allowed to contain less sulfite than are white and sweet wines.

No conclusive evidence shows that sulfites in wine cause headaches.  Some of the other ingredients are more likely culprits.  In fact, levels of sulfites in wine are generally well below the maximums, so it is not likely that the sulfites in wine are actually causing the problem.  Most people do not realize that other foods generally contain far more sulfite than wines do, and consumers usually do not have problems eating them.  Some foods that commonly have high sulfite levels are preserved fruit, vegetables and cheeses.

The truth about sulfites in wine is that they are actually natural bi-products of yeast, so they will still be present even when not added.  Most concur that to make safe wine, it is necessary to add sulfites, since wine is perishable.  However, some winemakers have made sulfur-free wines for those with true allergies, the downside being that these wines have a short shelf life.  The easiest sulfur-free wines to make are red wines, since the tannins will substitute for the sulfites (act as a natural preservative).  Note that some sulfur-free wines do actually still contain minimal amounts of sulfites.

Another common area of misconception is all organic wines have no sulfites.  True, some organic wines contain absolutely no sulfites, but these are very rare to find.  Some winemakers and consumers argue that they are not as good, but this is all a matter of opinion anyway.

For the most part, those wines made with organic grapes are safe enough for those who believe they have reactions to sulfites.  If you truly feel that you are part of the 1% that is affected by sulfites, keep an eye on the labeling and if a wine says “made with organic grapes”, then this means they are wines produced with certified organic grapes but may not be processed in the winery organically and thus contain added sulfites.