Sulfites in wine: what are they and what do they do?
Sulfites in wine: what are they and what do they do?
The word "sulfites" appears almost systematically on wine labels. It intrigues, sometimes worries, and raises many questions: are they natural? Are they dangerous to health? And why are they used? Today, La Sommelière sheds light on this essential - and often misunderstood - compound in the world of wine.
What are sulfites?
Sulfites, or sulfur dioxide (SO₂), are chemical compounds that have been used for centuries in winemaking. They have antioxidant and antimicrobial action, making them highly effective preservatives.
It should be noted that wine naturally contains sulfites, produced by yeasts during alcoholic fermentation. Even a wine with "no added sulfites" therefore contains small quantities.
Why are sulfites added to wine?
Sulfites are used to
- Stabilize the wine: they prevent undesirable fermentation once the wine has been bottled.
- Protect against oxidation: they preserve the aromas and freshness of wine, especially whites and rosés.
- Limit bacterial growth: sulfites prevent taste deviations due to microbial contamination.
The doses added depend on the type of wine (more sulfites for sweet whites than for dry reds) and the production method.
Strict limits on quantities used
In Europe, legislation strictly limits the amount of sulfites in wines:
- Dry red wines: up to 150 mg/L
- Dry white or rosé wines: up to 200 mg/L
- Sweet wines: up to 400 mg/L
By way of comparison, some dried fruits and prepared dishes contain up to 10 times more. The words "Contains sulfites" are mandatory as soon as their content exceeds 10 mg/L.
Are sulfites hazardous to health?
For the vast majority of consumers, sulfites are harmless in the doses present in wine. However, a small proportion of the population is sensitive to them (notably asthmatics or people allergic to sulfites), which can cause reactions such as headaches, rashes or breathing difficulties.
It's important to note that sulfites are not responsible for "hangovers", contrary to popular belief. Rather, they are caused by dehydration and alcohol abuse.
The alternatives: wines without added sulfites
More and more winemakers are producing wines without added sulfites, thanks to natural methods, impeccable cellar hygiene and highly controlled vinification. These wines are generally best drunk young, and require optimal cellaring, hence the importance of a quality wine cellar to preserve their fragile balance.
Conclusion
Sulphites play a crucial role in wine production and preservation. Far from being an enemy, they guarantee the stability and aromatic quality of wine, provided they are used with care. If you're interested in tasting wines with no added sulfites, make sure you store them in perfectly controlled conditions with a La Sommelière wine cellar, for unadulterated tasting.