Sulfite in wine

The practice of adding sulfite to wine to preserve it from the decay of oxidation as the wine ages has been practice for at least 3000, years. The term 'sulfites' is an inclusive term for sulfur dioxide (SO2).

Sulfur dioxide is a preservative and it is widely used in because of its antioxidant and antibacterial properties. Sulfur dioxide plays a very important role in preventing oxidization and maintaining a wine's freshness.

Sulfite is added to the wine industry using o

ne of 3 simple methods:
*Sulfite powder (dissolved in water)
*Campden tablets (crushed and dissolved in water)
*3-10% dilute sulfite solution

In general, wines contain on average of about 80 ppm of sulfites. At levels approaching the maximum, the sulfur in the wine becomes noticeable and unpalatable.

The levels of sulfite in a wine decline gradually over the aging of the wine due to its oxygen scavenging. The rate of decline depends on the acidity and the type of wine and the amount in the wine before bottling.

In the United States, the maximum permissible concentration of sulfites is 350 ppm, and any wine domestic or imported with more than 10 ppm – must display the sulfites warning.
Sulfite in wine