Sulfites, the salt of sulfurous acid, play an important role in winemaking and wine preservation. These compounds help stabilise wine and prevent spoilage from oxidation, bacteria, and wild yeast. Sulfites also influence the taste, mouthfeel, aroma, and appearance of wine. For most wine drinkers, sulfites are nothing to worry about. But some people are sensitive and should limit their sulfite intake. Let’s explore the purpose of sulfites, how they affect wine flavour, and what options exist for sulfite-sensitive wine lovers.
Why Winemakers Use Sulfites
Winemakers have used sulfites since Roman times to help preserve wine. Sulfites have antimicrobial and antioxidant properties that slow down spoilage. They also bind with acetaldehyde – the compound responsible for oxidised flavours and aromas. By inhibiting oxidation and contamination, sulfites enable wines to retain their desired sensory characteristics for longer periods.
How Sulfites Influence Wine Flavour and Quality
In addition to preservation, winemakers employ sulfites to fine-tune flavours and qualities of their wines. Sulfites bind with volatile aroma compounds, changing the aromatic profile – some aromas get dampened while others intensify or transform. Sulfites also influence the sensation of sweetness and acidity. Generally white wines require higher sulfite levels since they lack the protective qualities of red wine tannins. So a wine’s color, style, age, and quality goals determine its ideal sulfite level. Skill lies in achieving the right balance.
Do Sulfites Cause Headaches or Allergies?
Sulfites rarely cause allergies on their own but can intensify asthma symptoms or precipitate headaches in sensitive individuals. It’s estimated that 1% of people are sulfite-sensitive. Symptoms typically include breathing difficulty, nausea, hives, or migraine headaches. Most supermarket wines contain sulfites, but levels can vary widely. Organic and biodynamic wine labels boast low or no added sulfites, but such wines can still contain naturally occurring sulfites from fermentation.
Tips for Sulfite-Sensitive Wine Lovers
Thankfully those with sulfite sensitivity have an increasing array of appealing wine options:
- Seek out low-sulfite and no-sulfite-added organic wines – sulfite levels below 10 mg/L are considered low
- Try natural wines made with native yeasts and no additives – these artisanal wines use sulfur minimally or not at all
- Opt for lighter style red wines like Pinot Noir or Gamay – these contain less sulfites than bold Cabernet Sauvignons or Bordeaux blends
- Avoid sweet whites like Sauternes or Rieslings – these tend to have higher sulfite levels to prevent refermentation
- When dining out, don’t hesitate to ask how much sulfite is in a wine
- Share concerns with your wine merchant – they should offer sulfite-sensitive picks
With so many wineries now focused on sustainability and natural winemaking practices, options for low-sulfite and sulfite-free wines continue to expand. So wine lovers concerned with sulfites need not miss out. A bit of label reading and open conversations with wine retailers, sommeliers and servers makes all the difference.