9 Authentic and Essential Things To Do in Seville Spain
265shares Facebook LinkedIn Text Twitter Email Pinterest WhatsApp Flipboard Messenger Print Share via Pinterest Print WhatsApp Flipboard Messenger Seville is one of Spain’s most popular destinations, home to some of the country’s famed traditions like ...
The term Sulfite is used to describe a chemical compound called sulfur dioxide (SO2). This compound is common and occurs naturally not only in grapes, but also in foods like coconuts and pork.
Today, additional amounts of sulfur dioxide (measured in parts-per-million or ppm) are commonly added to popular food items as both a preserving and antimicrobial agent.1 Foods that may contain added sulfites range from your favorite wine to the maple syrup on your waffles.
Evidence of sulfite use in early winemaking has been found during excavations around ancient Rome. Indicating that the Romans discovered its fumigating and antioxidant properties by burning candles around their wine barrels.
Wine makers will commonly add extra sulfur dioxide to some wines at the beginning of fermentation in order to increase the longevity of the juice.
In short, sulfites are used as a preserving agent and have antioxidant, anti-browning and antimicrobial properties. All of this helps to prevent a wine from turning into vinegar.
How much sulfur dioxide goes into a wine?
The quantity of SO2 present in wine can vary widely. It often depends on the kind grape varietals being used and what qualities a wine maker is looking to achieve with their product. For example, some wines with high acidity may require less sulfur dioxide, as the acid already aids in preservation.
Organic or “Sulfite Free Wines,” will have sulfite levels under 100ppm. That’s right, no wine is completely sulfite free.
In the United States, sulfite levels in wine are supposed to be kept at 350ppm or less.
SULFITES AND HEADACHES? Sulfites in general have gotten a bad rap over the past few decades. In reality, they are not the cause of headaches as rumored to be from drinking red wine.
There has been no conclusive evidence that links headaches to drinking wine containing sulfites. In fact, wine makers often add more sulfites to their white wines, as most whites don’t age as well as reds naturally.
Some individuals may be allergic to sulfites. These potential allergic reactions can manifest themselves in the form of wheezing, couching, hay fever or hives. While these reactions are relatively rare, individuals with underlying asthma symptoms should be wary of ingesting foods containing sulfur dioxide.
The FDA requires foods that contain a sulfite level of 10ppm or more to say so on the label.2 Few, if any significant allergic reactions have been observed on individuals after ingesting this amount. Foods that contain high sulfur dioxide levels (100ppm+) should be avoided by those with sulfur allergies.
Savoring a glass of red? Remember, sulfites present in your wine aren’t there by accident – they’re key players in preserving its flavors, preventing oxidation, and ensuring it ages gracefully. Cheers to understanding the science behind the sip!
Should I be Concerned About Sulfites in Wine?
If you have known food allergies, or find yourself overly sensitive to certain foods that contain preservatives (like many processed foods or packaged meats), you might do yourself a favor to limit your intake. The same goes for those who may be asthmatic.
At the end of the day, just listen to what your body is telling you. Don’t use a headache as an indicator to being overly sensitive to sulfur. The reality is you probably just had too much wine, too much cheese and didn’t drink enough water. The quantity of sulfites in most wine is relatively small and typically will not affect most wine drinkers.
More Frequently Asked Questions about Sulfites in Wine
Do sulfites in wine cause headaches?
Contrary to popular belief, sulfites in wine are not generally the cause of headaches. While it’s true that a small percentage of people, particularly those with asthma, can have a sensitivity to sulfites, it’s not a common reaction. Most people can consume sulfites without any adverse effects. In fact, many foods we consume regularly, such as dried fruits and processed meats, contain higher levels of sulfites than wine.
The headache some people experience after drinking wine is likely due to other factors. Dehydration, the effect of alcohol itself, or even certain compounds found in the wine such as histamines or tannins, may be the culprits. It’s always recommended to drink wine in moderation and to stay hydrated by drinking water alongside your wine. It’s important to remember that everyone’s body responds differently to different substances, so what affects one person may not affect another in the same way. If you notice that you consistently get headaches after drinking wine, it may be worth talking to your doctor about it.
What are the side effects of sulfite in wine?
While sulfites in wine are generally safe for the majority of the population, certain individuals may experience adverse effects, especially those with sensitivity or allergy to sulfites. It’s important to remember that these instances are relatively rare, with only an estimated 1% of the general population believed to be sulfite-sensitive.
For those who are sulfite-sensitive, consuming wine with high levels of sulfites might trigger symptoms similar to an allergic reaction. These can range from mild to severe, and may include skin rash, hives, itching, and flushing of the skin. Some individuals may also experience respiratory symptoms like wheezing, difficulty breathing, or an asthma attack in severe cases. Gastrointestinal symptoms such as nausea, stomach cramps, and diarrhea have also been reported.
It’s worth noting that sulfite sensitivity can occur in people with asthma at a higher rate, with estimates as high as 5-10%. Therefore, individuals with asthma should be particularly cautious when consuming foods and beverages that contain sulfites, including wine.
On another note, some people may mistakenly attribute “wine headaches” to sulfites, but research has shown that other components of wine, such as histamines or alcohol itself, are more likely to be the culprits.
Should I avoid wine with sulfites?
The decision to avoid wines with sulfites is highly individual and largely dependent on your personal health circumstances. For most people, consuming wines with sulfites is generally safe and doesn’t pose any significant health risks. Sulfites, in moderate amounts, are a natural part of the winemaking process and have been used for centuries to preserve the freshness and quality of the wine.
However, if you have been diagnosed with a sulfite allergy or sensitivity, or have asthma, you might want to consider avoiding or limiting your consumption of wines with high levels of sulfites. In these cases, it may be wise to seek out wines that are labeled “low sulfite” or “no added sulfites”. Just remember that even wines labeled as such will still contain some naturally occurring sulfites.
Bear in mind that organic or biodynamic wines, while they have lower sulfite content, still contain naturally occurring sulfites. These types of wines may be a good option if you are looking to reduce your sulfite intake, but they are not completely sulfite-free.
Are sulfites good or bad for you?
Sulfites, a type of compound that includes sulfur dioxide and other sulfite salts, are naturally occurring substances in many foods, including grapes. They are often added to foods and beverages, like wine, for their preserving and antioxidant qualities. For the vast majority of people, consuming foods or drinks with sulfites isn’t a concern.
That being said, sulfites aren’t universally “good” or “bad”. They are simply a type of compound that can have different effects on different people. For most individuals, sulfites are perfectly safe and do not cause any adverse reactions. In fact, they play a crucial role in preventing bacterial growth, preserving freshness, and enhancing the flavor of food and drinks.
However, a small percentage of people, often those with asthma or certain allergies, may react to sulfites. Reactions can range from mild to severe and include symptoms such as headaches, hives, swelling, stomach pain, and, in rare cases, difficulty breathing. It’s important to note that these reactions are relatively rare. The U.S. Food and Drug Administration (FDA) estimates that less than 1% of the population is sulfite-sensitive, and of these, the majority are asthmatic.
Therefore, the designation of sulfites as either good or bad is highly individualized. If you know you have a sulfite sensitivity or allergy, it’s best to avoid products with added sulfites. If you are unsure but notice that you consistently experience adverse reactions after consuming foods or drinks containing sulfites, you may want to seek medical advice. But for the vast majority of people, sulfites in moderation pose no significant health risks.
What do sulfites in wine do?
Sulfites serve as critical elements in the preservation and development of wine. Their primary function is to act as an antioxidant and antimicrobial agent, which is crucial in the winemaking process. Here’s more of what they do:
Antioxidant Role: Sulfites prevent the oxidation of wine, preserving its flavor, color, and overall integrity. Oxidation can alter a wine’s taste significantly, often leading to an unfavorable ‘stale’ or ‘flat’ flavor. By preventing this process, sulfites help to ensure that the wine maintains its original taste and freshness.
Antimicrobial Function: In addition to their role as antioxidants, sulfites also exhibit antimicrobial properties. They deter the growth of unwanted bacteria and yeasts that could spoil the wine. This is particularly vital during the fermentation process, when the sugar in grapes is converted to alcohol.
Inhibition of Browning: Sulfites inhibit the enzymatic browning in wine, which can negatively affect its color and taste. This helps to retain the wine’s aesthetic appeal and maintain its desired flavor profile.
Wine Stabilization: Post-fermentation, sulfites contribute to the stabilization of wine, enhancing its shelf-life and ensuring consistency in taste. They essentially ‘lock in’ the flavor profile of the wine at the time of bottling.
Are sulfites bad for your liver?
Sulfites, when consumed in moderation within the context of a balanced diet, are generally not considered harmful to the liver or overall health for most individuals. They are naturally present in a variety of foods and drinks, including wine, and are also added as preservatives to maintain food quality and longevity.
However, like any substance, overconsumption can potentially cause issues. Excessive consumption of sulfite-containing products, particularly alcoholic beverages like wine, can put additional strain on the liver over time. The liver is responsible for processing alcohol and can be damaged by excessive and prolonged alcohol intake, regardless of whether sulfites are present or not.
Should you remove sulfites from wine?
The decision to remove sulfites from wine, or to choose wines with lower sulfite content, often comes down to personal preference or health considerations. Here are a few reasons why some people might choose to do so:
Allergies or Sensitivities: While only a small percentage of the population is allergic or sensitive to sulfites, those who are can experience symptoms such as headaches, rashes, stomach cramps, hives, or in severe cases, difficulty breathing. For these individuals, wines with lower sulfite content might be a more suitable option.
Potential Health Concerns: Some people believe that sulfites, especially in large amounts, could contribute to certain health issues over time. However, current scientific research does not conclusively support this. It’s always wise to consult a healthcare provider with any concerns.
Preference for Natural Products: Some consumers prefer wines made with minimal chemical additives, which would include sulfites. Wines labeled as “organic” or “biodynamic” often have lower levels of added sulfites, as these farming practices emphasize minimal intervention in both the vineyard and winemaking process.
Perceived Impact on Taste: Some wine enthusiasts argue that sulfites can influence the taste of the wine, giving it a sharp or chemical-like taste. They believe that wines with lower sulfite concentrations offer a purer expression of the grapes and terroir.
However, it’s important to note that completely sulfite-free wines are rare because sulfites are a natural by-product of the fermentation process. Even so-called “sulfite-free” wines usually contain small amounts of naturally occurring sulfites. Moreover, sulfites play a crucial role in preserving wine and preventing it from oxidizing or becoming vinegary. Thus, wines with very low sulfite content often have a shorter shelf life and must be consumed relatively quickly after purchase.
Get Articles Like These Directly in Your Inbox!
“Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure Assessment, Metabolism, Toxicity, and Hypersensitivity.” ScienceDirect, Academic Press, 12 May 2008. Link
“CFR – Code of Federal Regulations Title 21.” Accessdata.fda.gov, www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=130.9.Link
Login to view more
Articles
Leave a Comment, Ask a Question or Share a ReviewCancel reply
One Comment
If talking on a 5G phone have an effect on Sulfites? If you are drinking a glass of wine while talking on a 5G phone ?
If talking on a 5G phone have an effect on Sulfites? If you are drinking a glass of wine while talking on a 5G phone ?