Sulfites DEFINED
ULFITES
Are Organic wines sulfite-free or do they just contain fewer sulfites?
Why are sulfites in winemaking?
ULFITES
US:
U.S. organic certification regulations cover quantity and timing of the sulfite addition. The number to remember is 100 ppm.
QUANTITY: all wines with a sulfite content of 1) less than 10 ppm can apply to use the label “contains less than 10 ppm sulfites,” but this is rarely applicable; 2) if more than 10 ppm, producers must have a label stating, “Contains Sulfites.” To learn why producers add sulfites, see “why are sulfites used?”
TIMING: For “USDA Organic” certification, sulfites can only be used in the vineyard and cannot be added during winemaking. If sulfites are added during winemaking, the label reads “Made with Organically Grown Grapes.” Either way, the total amount must be under 100 ppm.
Europe:
EU regulations are more nuanced.
QUANTITY: Quantities differ by type of wine and residual sugar (RS) amounts.
TIMING: Sulfites can be added during viticulture and vinification. What counts is the total amount.
Putting Sulfites into Context
Sulfites may cause respiratory problems. So, for hangovers, redness, rashes, you need to look elsewhere for the culprit. Out of a million people, an estimated 5,000 to 10,000 are at risk of and should avoid sulfites. They are asthmatics who are steroid-dependent and take drugs such as prednisone or methylprednisolone.
1% of the population is a bit sensitive, according to the FDA. You are not sensitive if you consume such common foods as candy, jam, soda, packaged meats, prepared soups, processed foods, cured meats, dried fruit (excluding dark raisins) with no adverse reactions.