Whats the Bad Rap on Sulfites?
One of the hurdles to make organic wine seems to be sulfites. Wines with more than 10 ppm of sulfite must bear the label, “Contains Sulfites.” And while the label connotes a warning, the fact is sulfites happen and the chemical actually occurs naturally during fermentation, primarily coming from the skins. Sulfites are nothing new and have been used as a food preservative for decades, often with fruit and vegetables. Winemakers have been adding small amounts to prevent oxidation and spoilage which is particularly helpful for aging wines. But sulfites have been used as a scapegoat for many wine drinkers as the source of headaches or cause of allergic reactions. And while there are a small number of people who may have sulfite allergies, sulfites are not responsible for the headaches. Actually, sulfites are helpful in producing stalwart wines that age well. Unfortunately, it is one ingredient the organic certification police watch with a careful eye. Adding sulfites automatically invalid
