{"id":4405,"date":"2020-04-02T07:29:24","date_gmt":"2020-04-02T05:29:24","guid":{"rendered":"https:\/\/www.lev2050.com\/in-the-search-for-sulfite-free-wines\/"},"modified":"2025-12-19T12:04:38","modified_gmt":"2025-12-19T11:04:38","slug":"in-the-search-for-sulfite-free-wines","status":"publish","type":"post","link":"https:\/\/www.lev2050.com\/en\/in-the-search-for-sulfite-free-wines\/","title":{"rendered":"In the Search for Sulfite-Free Wines"},"content":{"rendered":"\n

In the Search for Sulfite-Free Wines<\/h1>\n\n

By Dimitri Nicolaides, Agronomist Engineer, M.Sc. in Oenology. <\/em><\/h5>\n\n

In recent years, we have witnessed a growing trend toward wines with no added sulfites<\/strong>. More and more wineries are choosing to work with reduced sulfite levels in their wines. But why do wines contain sulfites in the first place? <\/p>\n\n

What are sulfites?<\/h2>\n\n

Sulfites (SO\u2083\u00b2\u207b) are ions capable of forming salts, and they are typically found in wine in the form of bisulfite (HSO\u2083\u207b). They result from the chemical and biochemical transformation of sulfur dioxide, which can be naturally present during alcoholic fermentation and\/or added during winemaking operations.<\/p>\n\n

Sulfur dioxide (SO\u2082)<\/h3>\n\n
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Sulfur dioxide (SO\u2082)\u2014commonly known in winemaking as \u201csulfites\u201d<\/strong> or \u201cSO\u2082\u201d\u2014is a chemical compound with antioxidant<\/strong> and antiseptic<\/strong> properties used in wine. Its origin may be endogenous (naturally produced by microorganisms during fermentation) or exogenous (added during winemaking). Some yeast strains can produce 10\u201330 mg\/L of sulfites or more, although less than 10 mg\/L is more common. So what is SO\u2082 actually used for? Due to its high reactivity, SO\u2082 readily binds to compounds that are harmful to wine, such as ethanal (acetaldehyde)\u2014associated with bruised or rotten-apple notes\u2014and other compounds that accelerate oxidative reactions. Its use helps reduce the sensory impact of certain wine faults, supports \u201cclean\u201d processing conditions by limiting undesirable microorganisms (bacteria, fungi, and certain yeasts), and helps preserve wine for longer\u2014especially white and ros\u00e9 wines, which lack the tannin levels of red wines that naturally protect against oxidation. <\/p>\n<\/div>\n\n\n\n

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Wine label indicating that it contains sulfites. <\/em>Source: Diego Di Giacomo, www.devinosyvides.com.ar<\/em><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n

SO\u2082 use is regulated by the OIV, the EU, the USDA, and by wine-producing countries under OIV specifications. In the EU, sulfur dioxide used in the agri-food industry is identified on food packaging with additive codes such as E220 (sulfur dioxide) and E224 (potassium metabisulfite). For wines where glucose + fructose < 5 g\/L, the maximum permitted total<\/strong> SO\u2082 levels in the EU are: <\/p>\n\n

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Differences between sulphur compounds in different wines<\/h3>\n<\/div>\n\n\n\n
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