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

Sulfite sensitivities

One of the common food idiosyncrasies is sulfite sensitivity. Sulfites are preservatives used most commonly in wine and dried fruits and vegetables.

Sulfite is used as food additives in a variety of foods. Sulfites exist in several forms: sulfur dioxide, sodium metabisulfite, potassium, metabisulfite, sodium bisulfite, potassium bisulfite and sodium sulfite.

Sulfite sensitivity is an idiosyncratic reaction of undefined mechanism associated with the ingestion of sulfites in foods and medications. The symptoms associated with idiosyncratic reactions can be form trivial to life threatening.

People who are sensitive to sulfite can have such severe reactions that range from shortness of breath to fatal shock.

Very small amounts of sulfites can cause anaphylactic shock and bring in an asthma attack in sensitive people. The FDA requires that processed foods containing sulfites list sulfites in the ingredient label.
Sulfite sensitivities