Are sulphites (Preservative #220) necessary for winemaking?
Sulphites are the most widely used and controversial additive in winemaking. They are excellent in their ability to inhibit unwanted yeasts and bacteria, and protect wine from oxidation and degradation. Sulphites are added at several points in the wine-making process, and it begins by a sprinkling of sulphites on freshly harvested grapes to stop any deterioration of those grapes before it gets to the winemaking facility. Thereafter sulphites are used whenever the wine is transferred from one storage container to another, and finally more sulphites at the time of bottling. All wines contain sulphites in some form, because small amounts are found naturally in wine up to 20ppm as a natural by-product of the fermentation. These sulphites are always bound, meaning they are married to other molecules and therefore not reactive, so they do not cause any allergy problems. Sulphites can cause potentially severe allergic reactions and have been linked with numerous health problems, including ast
