Sulfites in Your Wine: To Savor or Shun?

For many people, relaxing with a glass of wine in hand at the end of a busy day is the perfect way to unwind and relish the taste of their favorite vino. However, the role of sulfites in wine has become a hot button issue for wine connoisseurs and the average public.

Are they safe to drink? Why are they present? Do they enhance or subdue the flavor of wine? To answer these questions, let’s take a closer look at what sulfites are, why they are in your wine and the most common myths associated with them.

What are Sulfites?

Sulfites, also known as the chemical compound Sulfur Dioxide SO₂, naturally occur during the fermentation process of wine in very low levels. The compound is also a type of preservative added to many wines to maintain color and flavor. Essentially, sulfites stop wines from undergoing oxidation and turning into vinegar.

Sulfite [suhl-fahyt]
any sulfite-containing compound, especially one that is used in foods or drug products as a preservative and that can cause severe allergic reactions in susceptible individuals: use in fresh fruits and vegetables banned by the FDA in 1986. ¹

Due to the antibacterial and antibacterial properties of sulfur dioxide, it is also a popular cleaning treatment for wine tanks, valves and hoses. In fact, the use of sulfur in wineries has been dated back to ancient Rome where the winemakers burned sulfur candles to keep their wine fresh, flavorful and rich in color.

Today, any wine containing more than 10 PPM (parts per million) of sulfur dioxide must include a label stating “Contains Sulfites.”

4 Common Myths of Sulfites

Even though this chemical compound has deep roots in history, today’s culinary market is full of many myths surrounding the health effects of sulfites in wines. Let’s fact-check the top four myths about sulfites.

1. Sulfites in Wines Cause Headaches

While many wine drinkers relate their post-wine drinking headaches to the sulfites in their wine, the truth is that they do not cause headaches. In fact, many types of wines contain other chemicals such as tannins and histamines that are produced during fermentation. Histamines have been linked to headaches and other reactions as this compound triggers allergy symptoms in the human body. Tannins have been shown to increase the amount of serotonin, a neurotransmitter. In turn, higher levels of serotonin can sometimes trigger headaches, especially migraines.

Therefore, sulfites are not the reason for headaches in wine drinkers. Anyone who drinks too much alcohol is susceptible to headaches. Thus, stopping after a few glasses may reduce any residual morning headache.

2. Red Wine Contains the Highest Amount of Sulfites

Another common myth surrounding the world of wine is the belief that red wines contain the highest amount of sulfites. The truth, however, is that red wine actually contains the lowest amount. Take a look at the following list, which compares the amount of sulfites present in wines and other foods in the measurement of PPM.

Red Wine — 40 to 50 PPM
White Wine — 70 to 80 PPM
French Fries — 1900 PPM
Canned Soup — 200 to 3000 PPM
Dried Fruit — 3500 PPM

As you can see, if sulfites are going to cause headaches or swelling of the body, the reactions are more likely to come from eating canned soups, french fries and preserved, dried fruit. If you feel that your body reacts to sulfites, you would be wise to eat fresh fruits and veggies and less processed foods instead of avoiding wine.

3. Sulfites Do Not Occur Naturally

While consuming too many sulfites from processed foods can lead to headaches, asthma attacks and bloating, sulfites are not just a man made chemical used to preserve wine and foods.

In fact, the human body produces over 1,000 mg of sulfites each day! This amount is 10 times higher than the amount found in red wine. The sulfites the human body produces are used to eradicate free radicals that cause cell damage. Remember, sulfites also occur in very low amounts during the natural fermentation process of wine.

4. Sulfites Affect the Flavor of Wine

Some wine drinkers believe that the addition of sulfites adversely affects the flavor of the wine. While many wine producers agree that very high amounts can alter the taste and color, low amounts actually preserve the flavors. Due to the power of sulfites to stop bacteria and yeast from growing, they also prevent the creation of a hard boiled egg smell or flavor that can occur in wines not properly produced. However, if a bottle of wine ever smells, looks, or tastes strange due to the production of bacteria, it can be placed in a decanter and chilled for about 30 minutes before drinking.

Avoiding Added Sulfites in Wines

While sulfites in wine are not known to be dangerous to a person’s health, some individuals do have a sensitivity to sulfites.

Symptoms of this sensitivity include:

Digestive problems including diarrhea, nausea and cramping.
Dry and itchy skin aggravated by rashes.
Respiratory problems including tightness in the chest, trouble breathing, coughing and wheezing.

If you suffer from these symptoms but still want to enjoy a glass of wine, you will be happy to know that wines made from USDA certified organic grapes contain much lower levels of sulfites. This is because any wine made from grapes grown without pesticides must contain zero added SO₂. However, it is important to remember that all wines, produced from conventional or organic grapes will still contain naturally occurring levels of sulfites.

You can also purchase red wines as these have higher levels of tannin, which is a natural anti-oxidant. Higher levels of tannin means less need for added SO₂. Wines grown locally are also a smart choice if you want to decrease your ingestion of sulfites. Additionally, several wineries in California are producing wines without any added sulfur. Another easy way to avoid higher levels of sulfites is to purchase dryer wines as the high sugar content of sweet wines requires more sulfur to stop a secondary fermentation process. Finally, wines with a higher acidity will have lower levels of sulfites, making them a great choice if you are sensitive to or concerned about SO₂.

While the debate over the presence and safety of sulfites may continue for years to come, savvy wine drinkers need only research their favorite brands and make smart choices when it comes to their personal health. If you are concerned about ingesting too many sulfites, you are better off to avoid canned soups, frozen meals and packaged deli meat rather than your evening glass of wine.

What are Sulfites?