Do All Wines Contain Sulphites?
Sulphite, sulphur, So2, sulphur dioxide...it can be difficult and complicated to navigate the vast world of wine and the types of sulphites it contains. But what exactly is a sulphite, why do we use them and do all wines contain the same amount?
Best-selling wines with no added sulphites
WHAT IS A SULPHITE?
Sulphite, sulphur, SO2, sulphur dioxide...all these words are synonyms used in the food industry to designate sulphur dioxide. Sulphur dioxide is a chemical compound made up of two elements: one molecule of sulphur and two molecules of oxygen, hence its scientific name: SO2. Sulphites in food, including wine, is not sulphur per se, but a derivative of sulphur. Using the term "added sulphur" or "no added sulphur" in the food industry is therefore a misnomer.
Sulphur is a mineral that occurs naturally in the soil. Sulphur dioxide is a colourless gas that occurs during the fermentation of grapes in winemaking and is the result of burning sulphur. This gas dissolves easily in water. Thus dissolved and mixed with water, it gives sulphite. No food or wine truly contains sulphur in its chemical form S. Wines that are labelled "sulphite free" therefore don't express themselves correctly..
Sulphites: naturally present in wine
Sulphites are naturally present in wine in small quantities. There is no such thing as a sulphite-free wine. However, sulphite can be added to wine for several reasons. This is why in the food industry we speak of "added" sulphite. The real question is not necessarily whether or not a wine contains sulphite, but rather how much sulphite it contains.
WHY ADD SULPHITES?
The addition of sulphites to food is not restricted to wines, many everyday foods contain added sulphites. Any product intended to be preserved contains sulphites. These products include canned vegetables or fruit, dried foods (fruit, vegetables, nuts), cold cuts, and prepared foods (ready meals).
The role of sulphites in wine
- Preservative: by combining with oxygen, sulphites protect the wine from oxidation.
- Antiseptic and antifungal: sulphites disinfect barrels and equipment by killing bacteria and moulds.
- Stabilizer: they favour the most desirable yeasts by blocking the others.
- Solvent and clarifier: they accelerate the decomposition of the fruit to promote the release of tannins and aromas.
Sulphites act as a clarifier by acting on the polyphenols in the grape skin. Sulphites are essential for any product that needs to be preserved and transported. Wines without added sulphites are very fragile. They are intended to be consumed within the year. It is not advisable to export a wine without adding sulphites, the weak and fragile structure of wine without added sulphites does not stand up to long journeys.
The addition of sulphites to wine: an ancestral practice
It appears that winemakers have been adding sulphites to wine since ancient times. Homer and Pliny already mentioned this practice. The first written trace dates from the 15th century. For the first time, a text mentions the authorisation to add sulphur to wine in what is now Germany. While in the Middle Ages many spices and honey were added to wine to mask its vinegary taste caused by time, winegrowers in ancient Rome burned candle wicks made of sulphur in the amphorae containing the wine. The burning of the wick (sulphur dioxide) prevented the wine from turning into vinegar. Without sulphur dioxide, the wine turns into vinegar. The addition of SO2 in the fermentation process allows the elimination of certain bacteria and yeasts, thus ensuring a microbiological balance. The addition of sulphites also prevents the loss of aroma, for a better evolution of the product over time.
WHICH WINES CONTAIN THE MOST ADDED SULPHITES?
While all wines contain sulphites, they do not all contain the same amount of added sulphites. Red wines contain the least amount of added sulphites. Dry white wines contain a moderate dose, while semi-dry and sweet wines contain the highest. Acidity plays a role in the decision. Wines with low acidity require a greater quantity of sulphites. These wines have a less stable structure and require the addition of sulphites to ensure good preservation. Wines with a high sugar content (demi-sec, sweet white wine, late harvest wines) tend to require more sulphites than others. Not only is sugar a prime food for bacteria, but the addition of sulphites prevents a second fermentation of residual sugar in the bottle. White wines are generally sweeter than reds. What's more, the skin of the grape in contact with the must has a prolonging effect, which also explains why red wines require a lower dose of sulphites.
- White wines contain approximately 100mg of added sulphites per litre
- Red wines contain approximately 50-75 mg of added sulphites per litre
The wines with the lowest sulphite levels
Wines with the least amount of sulphites are those with a high alcohol content. Port, Banyuls and Madeira wines contain enough alcohol to prevent secondary fermentation in the bottle. Since oxidation is an effect that is often desired for this type of wine, there is no need for sulphites to prevent oxidation. Finally, the addition of sulphites for these high alcohol wines is necessary for aseptic purposes. Only a very small dose is required.
Where does organic wine fit into all this?
Beware, organic wine does not necessarily mean no added sulphites! However, the monitoring of added sulphites in organic wines is stricter and therefore more limited than in non-organic wines. The law stipulates that the mention 'contains sulphites' is compulsory for a quantity higher than 10mg per litre. However, it is not compulsory to indicate the amount of added sulphites on the label. Two countries are exceptions to this rule: the United States and Australia. These two countries are the only ones that currently require the quantity of sulphite to be indicated on the bottle.
All in all, wines with no added sulphite are not meant to be cellared. It is strongly recommended to consume these wines during the same year and to avoid too much transport: your bottle may turn into vinegar!
SULPHITES AND HEALTH
SO2 is an allergen in the same way as nuts, shellfish and gluten. Some people may therefore develop adverse reactions to the allergen such as itching, hives, sneezing or abdominal pain. For people who are not allergic to sulphites, the doses added to the vintages do not represent any danger.
Did you know?
The interest in controlling and regulating the amount of sulphites added to wine dates back to the 1960s. Today, the dose of SO2 added is half of what it was then! Although SO2 comes in various forms (solid, liquid, gaseous), the liquid form is the one most used by winemakers. They're the ones who determine the dose added to each vintage according to various criteria. Following an analysis of the acidity level of the wine, the sugar level, whether it is a white wine or a red wine, whether it is intended for export or not, the winegrower adjusts the dose of sulphite. Fermentation and vinification methods are specific to each winemaker. This is why the amount of sulphite added cannot be the same from one vintage to another.
For the most natural wines possible, with no added sulphites, you should look at natural wines, also called vins naturels. This designation, although it has no official label to date, concerns wines made without ANY additives and therefore without added So2.
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