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Those that market their wines more accurately will claim that they don’t add sulfites, or that their product is low in sulfites. “They know it’s impossible to say ‘sulfite-free,’” says ...
Without sulfites, grape juice would quickly turn to vinegar. [4] Organic wines are not necessarily sulfite-free, but generally have lower amounts and regulations stipulate lower maximum sulfite contents for these wines. In general, white wines contain more sulfites than red wines and sweeter wines contain more sulfites than drier ones. [5]
Sulfites, or small molecules of sulfur dioxide (SO 2) and hydrogen disulfide (H 2 O 2), are commonly used as preservatives in wine and even other fruit drinks. [7] Their principle is basically to make microbial protein coagulation or denaturation, thereby interfering with their growth and reproduction. [ 7 ]
In general, white wines contain more sulfites than red wines and sweeter wines contain more sulfites than drier ones. [ 10 ] In the United States, wines bottled after mid-1987 must have a label stating that they contain sulfites if they contain more than 10 parts per million (ppm) . [ 11 ]
Sulfites and histamines are found in all types of wine, red and white. But Bonci says there are some workarounds: "Organic winemakers tend not to add sulfites, so that's an option," she says.
Some wines may be exempt from including a sulfite warning. Wines that have under 10mg/L of sulfites do not need to be labeled that they contain sulfites. This includes added and natural sulfites, like sulfites that come from the soil, or those produced by yeasts during alcoholic fermentation.
In the European Union, sulfites is allowed in organic wine. [15] Most other countries do not have their own standards. Another difference is that the label "Made with Organic Grapes" can be used in the US if the grapes used to make the wine are certified "organic", even if the wine has added sulfites (up to 100 parts per million) or uses non ...
In beer- and wine-making, one crushed Campden tablet is typically used per US gallon (3.8 L) of must or wort. This dosage contributes 67 pm sulfur dioxide to the wort, but the level of active sulfur dioxide diminishes rapidly as it reacts with chlorine and chloramine, and with aldehydes (particularly in wine). Therefore, the concentration of ...