Sulfur dioxide is present in a lot of packaged foods. According to the USDA, dried apricots could contain more than ppm sulfur dioxide. Meanwhile, the standard amount of sulfites added to a bottle of biodynamic wine is only up to ppm. Doctors give patients food with sulfites and wait for reactions like itching, hives or a scratchy throat. Those sensations can also be caused by other things in wine, says Theresa Heredia, winemaker at Gary Farrell Winery in Healdsburg, California.
Andrew Waterhouse, a wine chemist at University of California at Davis, says there are no studies linking sulfites to headaches , though too much tannin or alcohol definitely can make your head throb.
Heredia, who spent a decade making biodynamic wine, says that picking grapes while they have higher acidity helps her keep bottlings under the biodynamic standard of ppm. Wayyy more. So do those French fries you had at lunch. Everything from pickles to pizza crust to painkillers contain sulfites. The reason sulfites became such a big deal is because in the s there was a rise in sulfur allergic reactions due to the large amount of sulfur used in preservatives. Imagine if suddenly everything had a ton of peanuts in it without any warning, and then a bunch of kids with nut allergies ended up in the hospital, or worse.
Dude, live your life with the wine flowing freely. There are dozens of sugars, added yeasts, gelatin, and worse in wine that no one is required to tell you about. A good natural wine , for example, will have levels less than half those imposed by the strictest organic organisations. Carefully read the ingredient list of food products every time to avoid a sulphite-related reaction.
For those of you that think you might be sensitive to sulphites, may I suggest that you go for a chat with your GP, stick to sulphite free wines and take a look at trying some of our natural and organic wines. Your email address will not be published.
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Last Updated: June 16th, What are sulphites? All wines contain sulphur dioxide at around 10 milligrams per litre. BUT c ommercially-made wines contain from ten to twenty times that amount. No matter how much or how little you know about wine, chances are you've heard about sulfites.
Blamed for everything from allergies to hangovers, sulfites are compounds that naturally occur in the human body, certain foods, and wine. They can also be created synthetically to use as preservatives. As such, there's an ongoing debate about whether or not these compounds can spell trouble for your health. But is there such a thing as wine without sulfites? And is this type of wine better for your health? This guide will clue you in to everything you need to know about sulfites so you can make an informed decision before picking your next bottle of wine.
Sulfites are inorganic salts that contain the sulfite ion and can act as preservatives and antioxidants, namely for food and drinks.
Some examples of sulfites include sulfur dioxide, sodium bisulfites, and metabisulfites. They can reduce browning on fruits and vegetables, prevent the growth of yeast and bacteria in wine, and even stabilize the potency of medications.
Plenty of foods think dried fruit, canned soups, and prepackaged deli meats have added sulfites, while others such as chocolate, black tea, eggs, and fermented foods like pickles, sauerkraut, and kimchi contain natural sulfites. Wine also contains naturally occurring sulfites. Because sulfur dioxide is released as a natural byproduct of the fermentation process during winemaking , it's impossible to have a completely sulfite-free wine. That said, you can find wines that are made without added sulfites aka lab-created, synthetic sulfites.
As mentioned, synthetic sulfites affect wine by acting as a preservative and inhibiting bacterial contamination.
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