Q&A: Wine & Food Questions
Sulfites
What is the Good, the Bad, and the Ugly regarding sulfites? How, when and why was sulfites used in the making of wine? What are the benefits to a wine with or without sulfites? Thank you in advance, Cheers!
Answer From Expert Roger C. Bohmrich, MW
Sulfites as sulfur dioxide occur naturally in wine as a result of fermentation, brought about by the metabolism of yeast. SO2 is also the oldest and most common additive in wine production, having been used by ancient Egyptian, Greek and Roman winemakers, and universally in contemporary winemaking. Sulfur dioxide has many practical benefits, notably its antioxidant and antimicrobial properties, and is also widely used to disinfect equipment. 99% of all wines contain sulfites at varying concentrations. A very small percentage of individuals are sensitive to sulfites, although many more may believe that they suffer ill effects due to sulfites rather than other causes. Sulfite-free wines are certainly critical for asthmatics and other highly sensitive people, but it is difficult to argue that they are superior in terms of taste or stability.
About The Expert
Roger has enjoyed a lengthy career in the wine trade as an importer and retailer, and at present he is an educator, speaker and consultant. He set up and managed Millesima USA, a New York merchant affiliated with Europe's leader in direct sales of fine wines to consumers. Previously, he served as senior executive of Frederick Wildman & Sons, traveling regularly around the world to visit wineries and taste the new vintage from barrel. Roger became one of America's first Masters of Wine in 1993.
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