As stated in the video sulfites have been added to wine for many, many years. Sulfur dioxide or as it is commonly known, sulfites, is a preservative that prevents bacterial growth as fermentation occurs as well as prevents oxidation or the browning of wine. However, sulfites are not just found in wines. They are found in a variety of other foods including dried fruit, dehydrated potatoes, pizza dough, onions and even seafood (shrimp and lobster). Sulfites are even added to some medications to maintain stability and potency. 

The Food and Drug Administration requires that packaged food labels disclose information when sulfites are presence.  The law also, requires that a sulfite warning label be added to any wine containing more that 10mg/L of sulfite made or sold in the U.S. All wines have some degree of sulfite in them and winemakers often add more during the wine making process. Sweet dessert wines have the highest level of sulfites in them. Dry red wines typically have the least amount. If a wine has less than 1mg/L of sulfites it can actually state “No Sulfites” on it’s label. This is usually an organic wine that you can find in a natural food store. One thing to keep in mind is that if the wine has a very low amount of sulfites, as in organic wine, then it’s shelf life will be much less than wines with higher level of sulfites. On average U.S. wines have about 80mg/L of sulfites , which is about 10 mg per typical glass.

Adding Sulfite to Wine

So What is the Big Deal About Sulfites?

It is estimated that one out of a hundred people are sulfite sensitive or have a sulfite allergy. The FDA requires doctors and pharmaceutical companies to report adverse reactions that occur as a result of taking a particular drug, however, the reporting of events from sulfite or food ingredients is voluntary, so it is really hard to say how many people may be at risk. For people with sensitivity or allergies, exposure to sulfites in their food or drink can cause a severe reaction which left untreated could prove to be fatal. According to Ron Simon, head of Allergy, Asthma and Immunology at Scripps Clinic and Research Foundation in La Jolla, California, “most rapid reactions occur when sulfites are sprayed onto foods or are present in beverages, but the most severe reactions occur when sulfites are constituents of the the food itself.” 

What Are the Signs & Symptoms?

Diagnosing sulfite allergies is very tricky. It can be triggered at any point in one’s lifetime and the mechanism by which the reactions occur is unknown. People with asthma and weakened immune systems seem to be especially at risk. Some of the symptoms include:

Nasal congestions

Skin flush

Nausea

Abdominal Pain

Broncho-constriction

Dizziness

There is much debate of over whether headaches associated wine drinking is really due to sulfites. Most say that it is not. To test this out it is often recommended that a person who thinks they are getting headaches due to the sulfites in wine eat dried apricots. Dried apricots have about five to 10 times more sulfite than a glass of wine. There are a few reasons why people may get headaches after drinking wine including, high alcohol content, cheap wine or dehydration. You should drink a glass of water for each glass of wine you have. 

Without sulfites we could be left with brown, spoiled, disgusting wines, so give ‘em a break. However, if you really think you are having a reaction to sulfites please make an appointment with an allergy specialist. If you develop breathing problems or airway constriction, please go to your local emergency room immediately.

As always remember to drink responsibly.