There is a lot of confusion about the role that sulfites play in wine, as well as the health issues surrounding them. What is true? To help clarify the debate, we have presented 10 common misconceptions about sulfites followed by the real deal.
Myth #1: It is impossible to make wine without adding sulfites.
Fact: Although sulfites play an important role in winemaking, by preventing oxidation which can harm the color and flavor of the wine, organic and biodynamic winemakers have devised alternate additives and methods of producing clean, high quality wine with low or no sulfites. Sulfites are are also used to prevent the growth of bacteria and undesirable yeast.
Myth #2: Sulfites are an “unnatural” chemical addition to wine.
Fact: Sulfur dioxide is a natural byproduct of fermentation. It is normal to find small amounts of sulfur dioxide in fermented products such as wine or bread.
Myth #3: I’m allergic to sulfites -- I get a headache after drinking red wine.
Fact: Sulfite exposure is not known to cause headache, unless you are an asthmatic with a particular sensitivity to sulfites. For the 1% of the population that suffers from sulfite allergies, exposure usually prompts an allergic response consisting of a rash and shortness of breath. While no one is exactly sure what causes red wine headaches, it is likely that tannins, histamines or some other naturally occurring substance that is more prevalent in red wine than in white wine is the culprit.
Myth #4: Red wines have more sulfites than white wines.
Fact: Sweet white wines tend to have the highest concentration of sulfites. Because sulfites inhibit yeast growth, adding sulfur dioxide to a sweet Loire chenin blanc or a trockenbeerenauslese, for example, is needed to prevent residual sugar from fermenting into alcohol in the bottle.
Myth #5:Only American wines contain sulfites.
Fact: The overwhelming majority of winemakers around the world use sulfites—their use is no more common in the U.S. than anywhere else. In fact, the U.S. is much more restrictive about sulfites in organic wine than most other wine-making countries (see Myth #7 below).
Myth #6: Sulfites are emblematic of modern, industrial winemaking.
Fact: Sulfites have been used in winemaking since antiquity.
Myth #7: All organic wines are completely free of sulfites.
Fact: Because sulfur dioxide is a natural byproduct of fermentation, no wine is 100% sulfite free. In the U.S., the U.S.D.A. forbids producers from adding sulfites to wine labeled “organic,” although the wine may contain as much as 100 parts per million of naturally occurring (that is, not added) sulfites. In Europe, Australia, New Zealand and Latin America, added sulfites are permitted in organic wine. Like the regulatory bodies in these countries, Appellation Wine and Spirits calls wines organic as long as the producer does not use synthetic chemicals in the vineyard.
Myth #8: You can’t taste or smell sulfites in wine.
Fact: This is often the case. However, at certain points in the evolution of some wines (e.g., German sweet white wines in their youth) you will be able to detect the tell-tale sulfur aroma of a burning match. However, this smell should disappear as the wine matures or aerates. Sulfur may also be noticeable in carelessly made wines.
Myth #9: Compared to other beverages/food, wine contains an excessive amount of sulfites.
Fact: A wide variety of preserved foods contain sulfites. On average, a two-ounce serving of dried apricots will have ten times more sulfites than a glass of wine.
Myth #10: Sulfites are bad for you.
Fact: For the vast majority of the population, consuming sulfites in very small doses in food and wine does not pose a health threat. However, sulfites are detrimental to the 1% of the population who are allergic to them and to some asthmatics. Interestingly, the human body produces about 1 gram of sulfites per day (vs. the 10 milligrams of sulfites in the average glass of wine.)
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