Sulfites in wine have long been a topic of controversy, with many people attributing various health issues to their presence. But what exactly are sulfites, and why are they found in wine?
What are sulfites?
Sulfites are chemicals used as preservatives to prevent spoilage or discoloration in food, drinks, and medications. While some sulfites occur naturally in certain foods and drinks, they are also added to others. It’s important to note that sulfites are different from sulfur, sulfa drugs, and sulfates. In the wine industry, sulfites are commonly used during the winemaking process to preserve the quality of the wine.
Why do wines have sulfites?
Most sulfites in wine are a result of sulfur dioxide being added during the winemaking process. Sulfur dioxide is a gas that helps prevent oxidization and bacterial development in wine, and it can even reverse the effects of oxidation. While some sulfites occur naturally during fermentation, sulfur dioxide is often added intentionally to ensure the wine’s stability and longevity.
Diego Meraviglia, president and director of education for the North American Sommelier Association, emphasizes the necessity of sulfites in wine. Without sulfites, wine can become oxidized, develop off-putting aromas, and lose its flavor profile. Sulfites are crucial for preserving the quality of wine, especially for those looking to age their bottles.
Historically, sulfur dioxide has been used in winemaking since ancient times, with the Romans being among the first to incorporate it to purify wine vessels. The practice of adding sulfur dioxide to wine dates back to the mid-1400s.
Can sulfites make you sick?
While sulfites can cause allergies or sensitivities in some individuals, such reactions are rare. People with asthma may be more susceptible to sulfite sensitivity, with around 5% of asthma sufferers also experiencing a reaction to sulfites. Symptoms can include wheezing, shortness of breath, chest tightness, coughing, sneezing, a runny nose, and hives.
It’s essential to differentiate between a true sulfite allergy and a lack of the enzyme aldehyde dehydrogenase, which aids in breaking down alcohol in the gut. Some individuals may experience flushing due to this enzyme deficiency, which can be mistaken for a sulfite allergy. Foods like dried fruits, French fries, and packaged snacks contain higher concentrations of sulfites than wine and may trigger similar reactions in sensitive individuals.
What are the current trends around sulfites in wine?
Some companies market their wines as sulfite-free, but it’s important to note that there is no such thing as a completely sulfite-free wine. Instead, some winemakers may opt to minimize their use of sulfur dioxide or label their wines as low in sulfites.
Many winemakers are exploring ways to reduce their sulfur dioxide usage while ensuring the wine remains safe from spoilage. By making small, controlled additions of sulfites, winemakers can maintain the quality and integrity of their products without exceeding safety thresholds.
In conclusion, sulfites play a crucial role in winemaking by preserving the quality and longevity of wine. While some individuals may have sensitivities to sulfites, the majority of wine drinkers can enjoy their favorite bottles without experiencing adverse effects. As the wine industry continues to evolve, winemakers are exploring ways to reduce sulfite usage while maintaining the integrity of their products.
In the world of winemaking, the use of sulfites has been a topic of much debate and discussion. While some producers choose to use sulfites in their wines, others have limited the use to a bare minimum, perhaps only at bottling. Producers in the natural wine category, for example, may opt to skip commercial yeasts in favor of ones naturally present in the vineyard and winery. However, many still use some sulfur dioxide in the winemaking process.
Wine educators emphasize the importance of sulfites in wine, noting that they play a crucial role in preventing spoiling and unwanted flavors. Sulfites act as a protectant for wine during aging, shipping, and exposure to various environmental factors that could damage or spoil the wine. While sulfites are necessary, the amount used in winemaking has decreased over time due to advancements in technology and improvements in cleanliness.
For those concerned about sulfites in wine, there are options available. Some winemakers choose not to add sulfites at all, while others limit their use to a minimum. However, it’s important to note that wines made without sulfites may taste different from traditional wines. These wines are often meant to be consumed relatively young, as they lack the preservative effects of sulfites.
Winemakers like Bell and Buzinski emphasize that while there are successful examples of wines made without sulfur, there are also instances where a small addition of sulfites could enhance the wine. Ultimately, the decision to use sulfites in winemaking comes down to the individual producer’s philosophy and approach to winemaking. Whether sulfites are used sparingly or not at all, the goal remains the same – to create high-quality wines that reflect the unique characteristics of the grapes and terroir.
