Sulfites: are they good or bad for you? The public has a history of misunderstanding sulfites and the role they play in a wine’s production and composition. You may have heard that sulfites cause hangover headaches, for instance, or that they are fierce allergens. In reality, sulfites are a natural part of wine’s fermentation process and they have potentially harmful effects on only about 1% of the population. Here is more information on sulfites, what classifications of wine contain them, and dispelled myths.

Key takeaways: 

• All wine naturally contains small amounts of sulfites. Winemakers often add additional sulfites to wine to prevent it from browning and to improve its appearance and shelf life. Organic wine contains no added sulfites.
• The federal government requires wine bottles to carry a sulfite statement (“contains sulfites”) if a wine contains just 10 parts per million (ppm) of sulfites. 
• Sulfites are generally harmless to the majority of wine drinkers. A small percentage of the population (1%) has a sensitivity to sulfites. Possible side effects experienced by those with a vulnerability to sulfites include headaches, hives, swelling, wheezing, and stomach pain.
• It is possible for wine drinkers with sulfite sensitivity to safely enjoy wine. This can be achieved by minimizing their alcohol consumption, choosing organic wine made without any added sulfites, and opting for red wine, which has significantly lower sulfite concentrations than white or dessert wine. 

What exactly are sulfites?

Sulfites, commonly called sulfur dioxide, are chemical compounds that improve the appearance, shelf life, and sometimes taste of wine and other food and beverage products, such as pickles, sodas, jams, juices, dried fruits, and vegetables. This compound is found naturally in wine and a variety of other foods such as black tea, peanuts, eggs, and fermented foods. Sulfites are added to many foods as a preservative to slow spoilage and discoloration. 

How are sulfites a part of the wine-making process?

Sulfites are a part of winemaking around the world, as a matter of natural development and necessity:

• Even if they are not added, sulfites naturally occur at low levels in all wines.
• Sulfites are part of thousands of chemical by-products created during the process of wine fermentation.
• Sulfites are added to wine to protect it from bacteria and yeast. They maintain freshness, minimize oxidation, and significantly improve the shelf life of wine. 
• Winemakers add sulfites to wine if they think it will make it taste better.   
• The federal government requires a wine bottle to carry a sulfite statement if it contains just ten parts per million (ppm).
• Winemakers at certified organic vineyards often utilize sulfites to control mildew. 

Do organic wines contain sulfites?

In order for a wine to be considered organic, it cannot include any added sulfites. Additionally, organic wine must be made using organically-grown grapes and may contain naturally-occurring sulfites at less than ten ppm. 

Without the addition of chemicals and sulfite preservatives, organic wine is clean and fresh, better for your body, and better for the planet. This great-tasting wine will not, however, last as long as a mass-produced wine and needs to be consumed more quickly. While organic wines are not sulfite-free, their levels are minimal compared with conventional wines.

What are my chances of having an allergic reaction to sulfites?

Most wine drinkers can safely consume the sulfites found in wine with minimal risk of adverse reactions.  The Food and Drug Administration reports that 1% of the population is sensitive to sulfites.  

Wine enthusiasts with known sensitivities to sulfites can minimize their intake with these tactics:

• Limit the amount of wine and alcohol consumed in one sitting
• Start drinking wine produced with no added sulfites. 
• Opt for red wine, which has significantly lower sulfite concentrations than white or dessert wine.
• Choose organic wines, which have no added sulfites
• Check ingredient labels carefully and avoid pairing wine with foods that have high concentrations of sulfites, such as jams, dried fruits, and sausage. 

With a little bit of effort, people with sulfite vulnerability can minimize their intake and still enjoy wine. 

How do you know if you have a sensitivity to sulfites?

Unfortunately, there is no blood or saliva test to determine sensitivity to sulfites. The only way medical professionals can test for it is to give a person food with sulfites and wait for a potential reaction. The severity of reactions to sulfites varies and symptoms of an allergy include:

• Hives and itchiness
• Upset stomach, diarrhea, and vomiting
• Trouble swallowing
• Dizziness and a drop in blood pressure
• Trouble breathing 

Asthmatics, in particular, need to be aware of sulfite allergies; 5% to 10% of people with asthma are also allergic to sulfites. The combination of asthma and sulfite allergy can cause life-threatening breathing difficulties. 

As an aside, there are no studies linking sulfites to headaches. Many experts believe that headache complaints commonly associated with sulfites in wine are actually caused by other things in wine, such as histamines, tannins, and alcohol content. 

Organic wine from Domaine Bousquet

Sulfites are added by winemakers to preserve wine and alter its appearance and taste. The majority of wine drinkers do not need to worry about sulfites in wine. They naturally occur in all wines and are present in many of the natural and manufactured foods you consume in your daily life.

Domaine Bousquet produces award-winning organic wines that are low in naturally-occurring sulfites. Our Virgen wines (no sulfites added) contain organic fruit that benefits from brilliant sunlight and 50-degree temperature swings from day to night. Learn more about our organic wines and contact us if you have any questions.