The use of sulphites in the winemaking process dates back to the 18th century. Often referred to as sulphur or sulphur dioxide (SO2), sulphites are chemical compounds containing the sulphite ion, composed of sulphur and oxygen. They are naturally present in the human body and some foods, for example, eggs, asparagus, salmon, onions or garlic. They are used as a food additive (E220-E228) for their antibacterial, antioxidant and antiseptic properties so they are widely used in the food industry. You can find added sulphites in foods as varied as dried fruit, jams, crustaceans, sausages, preserves, crisps, soft drinks or cheese, to name but a few.
They are added but also formed naturally during the winemaking process. Sulphits' natural presence occurs during the first fermentation due to yeast metabolism. In that stage, the yeast comes into action, converting the sugars in the must into alcohol and carbon dioxide. The labels do not declare these sulfites. As the result of a natural process, they are considered an integral part of the wine. For this reason, we can say that there are no sulphite-free wines.
As regards the sulphites added to wine, they have several benefits for its preservation. No other known compound gathers all these characteristics. Sulphites have a high degree of dissolution, are antioxidant, anti-diastatic, anti-yeast, antibacterial and are flavour enhancers.
Dissolving action
Promotes the extraction of phenolic compounds from the stem and skins, which will intensify maceration.
Anti-diastatic action
It promotes the inhibition of the enzymes responsible for the darkening of the wort.
Anti yeast action
It is a relevant characteristic due it will prevent the wine's refermentation. In white wine winemaking, it helps the sedimentation of particles in suspension.
Antibacterial action
Inhibiting the spread of bacteria will allow the must and wine to keep longer.
Flavour enhancer
Eliminates oxidative flavours disappear, improving the quality and cleanliness of flavours.
The vast majority of people can consume products containing sulphites without any adverse effects. Only a smaller percentage of the population, mainly among asthmatics, is hypersensitive to sulphites due to legislation in some countries that sets maximum limits for sulphites.
In European Union countries, conventional red wines with < 5g residual sugar cannot have more than 150 mg of sulphites per litre. White and rosé wines with the same sugar content have a maximum limit of 200 mg/litre. Organic wines may also have sulphites added, but their quantities are lower than those of conventional wines. In this case, red wines with the same sugar content are allowed up to 100 mg of sulphites per litre and up to 150 mg per litre for white and rosé wines. The limits differ for wines with residual sugar greater than or equal to 5g per litre, liqueur wines and sparkling wines. If they are organic, this limit is always 30 to 50 mg/litre less than conventional wine.
Red wines always have a lower limit of sulphites than whites because tannins are a stabilizing agent. In turn, malolactic fermentation (transformation of malic acid into lactic acid), which occurs in almost all red wines, also works as a natural wine stabilization process, so less sulphur dioxide will be needed.
On the back label of a wine, the mention "Contains Sulfites" is mandatory by law for wines with a sulphite content higher than 10mg/litre. Below this value, the inclusion of this mention is not mandatory because this value is so low that the sulphites are considered to be non-existent.
Sulphites in wine are not a problem. Their use is duly regulated to be safe for health and nowadays the current trend is to use smaller and smaller quantities, particularly in the so-called natural or low-intervention wines.
Currently, sulphites in wine are not a problem. Their use is duly regulated to be safe for health and the present trend is to use smaller quantities, particularly in natural or low-intervention wines.
Many of the products we consume daily have more sulphites than a bottle of wine, so if you are not allergic, you need not worry.
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