Why are there sulfites in the wine?
The sulfites (sulfur anhydride) are a type of preservative very used in the wine production due to its chemical composition that conserves certain wine attributes like flavor and freshness. They also prevent oxidation and the growth of microorganisms in the wine and other packed goods.
Even though it is commonly used in many food products – and some historical records trace it back to the ancient Rome – doubts about its safety and secondary health effects are not rare.
Scientific evidence suggests that the sulfites can affect some people more than others, especially those who present some kind of sensitivity or allergy.
Let’s dive into it.
Are sulfites dangerous?
First of all, it is worth mentioning that sulfites are not found exclusive to wine, it is commonly used in food products like eggs, fermented foods, tea, peanuts, so if you have never experienced any reaction to those products the sulfites in the wine shouldn’t be a concern.
Specialists highlight that most people can consume products containing sulfites – like wine – without any risk to their health. This does not mean they are harmless; it depends in the amount you ingest.
However, they are people who should pay close attention to their sulfites intake, even in small quantities, those are:
- People with asthma
- Everyone diagnosed with sulfite sensitivity, intolerance or allergy.
- Who suffers from headaches after drinking wine.
- Any person that experience some kind of allergic reaction to wine, which may include: stomach ache, diarrhea, rash and swelling.
How do I know if the wine contains sulfites?
If you’d like to double check if a product contains sulfites, you can start by taking a look at the back label, however, the manufactures are not always obligated to disclose the amount or concentration of sulfites when the substance is under the stablished legal amount.
- Denomination of Origin and location from which the product is sourced.
- % of alcohol in Gay Lussac.
- Name and address of bottling company.
- Variety or blend.
- Country of origin, along with name and address of the importer.
- If the product is destined to exportation, it should say “Made in Chile” or “Bottled in Chile”.
According to the regulation, any wine that present a doses superior to 10mg/L should disclose in the label that the product “Contains sulfites”. Today, the maximum allowed concentration is 150mg/L for red wine and 200mg/L for white wine.
Organic Wines and Sulfites
The organic wine – unlike the “made with organic grapes” wine – do not allow the use of synthetic sulfites. The European and American legislations have specific rulings that allow for a production free of this compound, ensuring the consumer standardized and regulated products.
Usually, most conventional wine producers prefer to use amounts that are lower than the established norm, not only to settle consumers but because wines that have high concentration of sulfites could generate an abrasive feeling on the palate.
In short, sulfites in the wine are used as a preservative and are not harmful.