Sulfites DEFINED

Everything you ever wanted to know about sulfites

ULFITES

Are Organic wines sulfite-free or do they just contain fewer sulfites?

•The short answer is “no” and “possibly.” There is no such thing as “sulfite-free wine” as all wine contains infinitesimal amounts of sulfites (around 5 parts per million – ppm), which are a natural byproduct of fermentation. Sulfite content in wines ranges from 5 to 250 ppm, with a legal limit in the U.S. of 350 ppm.

•Dry wines have fewer sulfites than sweeter wines, and red wines tend to have fewer sulfites than white. A well-made red wine (not necessarily organic) has between 50 – 75 ppm, with good dry whites checking in at around 100 ppm.

•Wines from a quality producer such as Domaine Bousquet clock in at an average of 50 ppm.

•If you are part of the 0.5% to 1% of the population who should avoid sulfites, look for producers making “natural wines.”

Why are sulfites in winemaking?

•Sulfites are used for their antioxidant and antimicrobial properties. Ever buy a wine that tastes vinegary a day after opening? Here are some of the ways sulfites are used: to protect grapes on warm days en route from field to winery, to help start fermentation, to stop fermentation, to protect the wine during racking, to prevent oxidation prior to bottling. Very broadly: high acid (pH under 3.6) wines are more stable, red winemaking uses fewer sulfites than white winemaking (you probably thought the opposite!), and sweet wines require the most help to prevent spoilage.

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.

Note: a wine can be organically certified in Europe, but, if sold in the U.S., may have to change the label to “Made with Organically Grown Grapes” if sulfites are added in the winery.

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.

How are sulfites used: History

How are sulfites used: History The Egyptians and Romans used lighted candles, which emit sulfur dioxide, a sulfite, to clean amphora and barrels and get rid of any vinegary smells. The seventeenth century saw the start of sulfite use as a food preservative. In 1986 the FDA prohibited the use of sulfites for fresh fruits and vegetables meant to be eaten raw.

Do sulfites have positive health benefits?

New research points to biogenic amines (BAs) as the possible culprits in causing flushes, nausea and exacerbating hangovers. Histamine is a BA, and guess what, there is an inverse ratio between sulfite and BA content!