Sulfites are chemical compounds used as preservatives in food, beverages, and medications to prevent spoilage and discoloration. According to the Cleveland Clinic, they naturally occur in some foods and drinks but are also added during production. In wine, sulfites are often confused with sulfur, sulfa drugs, and sulfates, though they are distinct compounds.
Andrew Bell, president of American Sommelier, emphasizes that sulfites are present in nearly all organisms naturally. In the U.S., wines with more than 10 parts per million of sulfites must be labeled as containing sulfites, as required by the FDA.
Why Are Sulfites Added to Wine?
Sulfites in wine primarily come from the addition of sulfur dioxide during the winemaking process, although small amounts are also produced naturally by yeast during fermentation. Timothy Buzinski, a wine educator, explains that sulfur dioxide helps prevent oxidation and bacterial growth, preserving the wine’s quality and preventing undesirable flavors.
According to Diego Meraviglia of the North American Sommelier Association, sulfites are essential for aging wine and maintaining its intended taste. Historical records suggest that even ancient Romans used sulfur dioxide in winemaking as early as the mid-1400s to preserve their wines.
While sulfite allergies and sensitivities exist, they are rare. Purvi Parikh, MD, from Allergy & Asthma Network, notes that reactions are more common in people with asthma, affecting about 5% of asthmatic individuals. Symptoms may include wheezing, shortness of breath, and skin reactions like hives.
Some people may mistake an enzyme deficiency for a sulfite allergy, as lacking aldehyde dehydrogenase can lead to facial flushing when consuming alcohol. Additionally, foods such as dried fruits and packaged snacks contain much higher concentrations of sulfites than wine. If someone can consume these foods without issue, they likely do not have a sulfite sensitivity related to wine consumption.
Trends in Sulfite-Free and Natural Wines
The trend of “clean” and natural wines has led some brands to market their wines as sulfite-free. However, Meraviglia asserts that completely sulfite-free wine does not exist. Instead, some winemakers choose to limit the use of sulfur dioxide, particularly at bottling.
The natural wine movement often involves avoiding commercial yeasts and using those naturally present in vineyards. While some wines successfully avoid additional sulfites, others may benefit from minimal sulfur dioxide to maintain stability and prevent spoilage.
Wine educators emphasize that sulfites play a crucial role in protecting wine from spoilage during aging, transportation, and storage. However, modern winemaking techniques have reduced the amount of sulfites used compared to the past. Consumers concerned about sulfites can opt for wines labeled as low-sulfite or produced without additional sulfites.
These wines may taste different and often need to be consumed young due to their shorter shelf life. While some winemakers have succeeded in producing quality wines without sulfur dioxide, many still find small additions beneficial for preserving flavor and longevity.