Sulfites- What are they really for?

As I was researching for a topic to write about, the term sulfites came to mind.  I’ve heard people talk about not wanting to drink wine because “the sulfites in red wine cause headaches”.  Well, that got me to thinking…could it be sulfites or did you just drink too much or did you not drink enough water and become dehydrated?  Many things can cause headaches.

I’ll concentrate on the sulfites topic.  First, what are sulfites? They are a natural by-product of fermentation and nature uses them to prevent microbial growth. They are found on not only grapes but other growing plants such as onions and garlic.  According to Wine Intro, an easy way to find out if you are allergic to sulfites (i.e. what may be causing those headaches) is to eat a food high in natural sulfites such as dried apricots.  Since, on average, 20 oz. of dried apricots have 10 times the sulfites as a glass of wine does.  If you eat those apricots and have a reaction, then you may want to check with your doctor.

Sulfites are also used as a preservative in wines because of its antioxidant and antibacterial properties.  So if you find a “sulfite free” wine, you may want to drink it soon.  In the United States, labels must state “contains sulfites”.  Just like someone who is allergic to peanuts, humans can be allergic to just about anything and need to be aware of their limitations.  There are natural sulfites that come on the grapes themselves, but wineries will sometimes add sulfites.  According to Wine Intro, this practice has been occurring for millennia.  The Greeks and Romans used sulfur candles to sterilize their wine barrels. Sulfur protects damage to the wine by oxygen, and again helps prevent organisms from growing in the wine.  This allows the wine to “last longer”, therefore lets it age and develop all of those complex flavors we all love and enjoy so much. If you didn’t add sulfites, the wine would turn into vinegar in a matter of months.

One of the myths of sulfites is that red wine contains more the white.  Actually, that is quite the opposite.   According to theKitchen.com red wines contain tannin, which is a stabilizing agent.  Additionally, almost all red wines go through malolactic fermentation.  Therefore, less sulfur dioxide is needed to protect the wine during winemaking and maturation. 

Now, if you have eaten those high sulfite dried fruits and don’t get headaches, then sulfites may not be your problem causing those menaces.  Could it be you enjoyed one too many glasses?  Or better yet, stay hydrated by drinking a glass of water for every glass of wine (ladies maybe two glasses of water)!

Cheers!

Lisa

Word of the Week

Flabby:  A wine that is too fat or obese is a flabby wine.  Flabby wines lack structure and are heavy to taste.