The Science behind the Sulphites in Your Wine

07 December 2012

The Science behind the Sulphites in Your Wine

A new consumer trend has been sweeping the wine world as people are becoming aware of the sulphites and other chemicals that are concealed in their favourite tipple. What does it really mean if a label on your wine says “High Sulphite Content” or “Low Sulphite Content” and what effect does it have on your health? Why are sulphites potentially hazardous to the human body? What does the term low sulphite wines mean for consumers?

The Molecular Structure
It is common knowledge that the world is made up of molecules and atoms that work together every moment of every day without us even noticing. Sulphites are used in a variety of foods as a food enhancer and preservative. Very low traces of sulphites occur naturally in wine production but it is the processes that follow the initial wine production that usually involve the addition of sulphites. The sulphites artificially extend the life of the wine and prevent oxidation in the wine production process. If a wine does not contain any sulphites and is not produced under the correct conditions it runs the risk of turning into vinegar which is a convincing argument for the presence of sulphites in wine production but not for adding a ridiculous amount as time goes on for a few months shelf life.

Effects on the Consumer
Those little molecules can have a devastating effect on the health of drinkers over a long period of time. There has even been an extreme case where a wine drinker sprouted hairs between his lower eyelids and beard line after going on holiday to Tobago. The poor gentleman was suffering from a condition called porphyria. The chances of wine drinkers who experience wine allergies suddenly sprouting hairs because of a sulphite allergy are highly unlikely but there are definite warning signs that should be taken seriously. If you experience any problems breathing and are asthmatic it is essential that you seek immediate advice from a health professional. Less serious signs of a sulphite allergy include redness of cheeks and a headache that usually occurs after fifteen minutes of consuming the wine. Sulphites are not just contained in wines but in dried fruits, beer, cider and prepared salads.It is easy to see why consumers are increasingly aware of the sulphites contained in their foods and wines.

Advantages of Low Sulphite Wines
A small percentage of people have actual wine allergies so it is not as common to see low sulphite wine sitting side by side with a well known brand of wine in the supermarket. It is easy to do your home work and find out if the particular type of natural wines is good for you. Just check the label! It is impossible to eliminate sulphur production from the wine making process but the label “Low Sulphite Wine” usually means there is the minimum amount of sulphites contained in the wine and it is free from the additional sulphites that are common in the production of standard wines.

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07 December 2012

The Science behind the Sulphites in Your Wine