Sulphites in wine often raise questions: why are they present and what role do they play? Although all wines contain sulphites naturally, it is common practice to add them.
The nature of sulphites in wine: an inevitable process
Sulphites, or sulphur dioxide, are formed naturally during alcoholic fermentation. This process is inevitable and contributes to the presence of sulphites in all wines, including those without added sulphites. Let’s take a closer look at why sulphites are an essential part of wine.
The key roles of added sulphites
Sulphites are added to wines for their antioxidant and antiseptic properties. As antioxidants, they help to protect the wine from deterioration caused by oxygen. As antiseptics, they control microbial flora, allowing the wine to remain stable and of consistent quality.
Sulphites and headaches: a complex relationship
Although sulphites are useful, they can cause allergic reactions in some sensitive individuals, including headaches. This is why it is crucial to understand the limits of their use and to find alternatives to reduce their presence in wine.
Wine without sulphites: a technical challenge
Producing a wine without added sulphites is a real technical challenge. It requires a high-quality harvest and rigorous monitoring during vinification. Let’s find out how the Buzet winegrowers have been meeting this challenge since 2012 with their “SANS” cuvée.
Sulphites in other food products
It’s important to note that sulphites are not only found in wine. They are also used in many other food products as preservatives. This section explores their presence and use in the food industry.
Regulated use of sulphites in wine
The addition of sulphites to wine is strictly regulated, with maximum limits set by European legislation. These standards vary according to the type of wine, and are generally lower for organic wines. Let’s take a look at the regulatory thresholds and their importance for consumer health.
