Wine sustainable wine review

Published on April 1st, 2011 | by Jennifer Kaplan

1

Sustainable Wine Review: Top 5 Myths About Sulfites

Facebook Twitter Pinterest Plusone






The team at Vinecrowd.com compiled the top 5 myths about sulfites and wine along with the associated busting for each:

1. You or someone you know is allergic to sulfites.

NOPE, not true. Someone’s been badly misinformed. Sulfites are something that our body naturally produces at a normal rate of about 1,000mg a day. Compare that to the average 10mg per glass of wine and it’s pretty clear that if someone was allergic to sulfites, their problems would be a little more severe than a life without wine. There are, however, individuals that have high sensitivities to sulfites. We’ll get to that in a second.

2. The sulfites in wine are extremely high.

Again, not true. Sulfites are a part of the winemaking process all around the world. They are added in moderation in order to preserve wines for aging.  They are also added to other foods for the same reason – anything from the vegetables in a salad bar to dried fruits will contain added sulfites. Sulfites in an average glass of wine will measure 10mg, whereas a 2oz serving of those bright orange dried apricots typically has 112mg. Yep, over 10 times as much as a glass of wine.

3. Sulfites give you headaches.

FALSE. Probably the biggest myth of all.  There has been no link to sulfites and headaches in research groups – even among people with high sensitivity to sulfites.  Even among the highly sensitive people, adverse reactions (mainly asthmatic) only presented themselves when subjects were given four times the normal amount of sulfites in a single glass. This is not to say that some people don’t get headaches when they drink certain types of wine or alcohol, it just shows that it’s not the sulfites that are causing them. New research is showing that headaches may be related to the type of yeast used in fermentation.

4. There are less sulfites in white wine.

It’s probably safe to say that we all know someone that doesn’t drink red wine “because of the sulfites.” In reality, white wines have slightly more sulfites than reds.

5. There are more sulfites used in American wines.

Surprise, things listed in bold are still NOT TRUE. Though winemaking practices differ in each country and region, the amount of sulfites used in winemaking tends to be the same among Old World and New World countries. Several studies show that sulfite levels are similar throughout Europe and the US specifically. The fact that the US has a sulfite warning label but Canada and European countries do not tends to add to this myth.

This post is cross-posted at Vinecrowd.com.

Keep up with the latest sustainable food news by signing up for our free newsletter. CLICK HERE to sign up!



Facebook Twitter Pinterest Plusone

Tags: , , , ,


About the Author

Jennifer Kaplan writes regularly about sustainable food and wine, the intersection of food and marketing and food politics for EatDrinkBetter.com and is the author of Greening Your Small Business (November 2009, Penguin Group (USA)). She was been named one of The 16 Women You Must Follow on Twitter for Green Business. She has four kids, a dog, a hamster and an MBA - find her on .



Back to Top ↑