When you are in a wine store USA or want to buy wine online, have you ever wondered what are sulfite that is written on your favorite bottle of wine’s label?

Sulfites are a class of chemicals that are used as preservatives in food and drinks, and they're also found naturally in some foods. In wines, they're used to prevent spoilage and oxidation. It has been legally used for more than 500 years, and it is known that ancient Romans used it as a preservative of wine in amphoras.

This colorless gas with a terrible bitter odor is antioxidant and anti-microbial, functioning as a barrier against undesired bacteria or microbial development. These characteristics help to the freshness of the wine by preventing oxidation and, as a result, brownness. The common or traditional approach to the use of sulfite is to prevent the unintended fermentation of broken berries by wild yeast immediately after harvest or during crushing, to enhance the extraction of compounds from the skin by crushing them, to stop the fermentation and inhibit the malolactic fermentation, particularly in red wines, and to add before bottling to prevent oxidation and other microbial organisms. Because of the sulfite-solving function, the final product will include sulfite regardless of which phases it is employed in. Aside from its important advantages, it also possesses.

Because of the sulfite-solving function, the ultimate product will include sulfite regardless of which phases it is employed in. Aside from its essential advantages, it must be used with caution in terms of quantity, as excessive use may easily ruin the wine. However, when utilized correctly, it is one of the most beneficial components in winemaking. That's why it's not easy to find these sulfite-free wines in online wine stores or when you go to a wine store in the USA, as they are not produced very much.

Are Sulfites Harmful?

While sulfites are generally considered safe, some people are sensitive to them and can experience symptoms like headaches, hives, and difficulty breathing. If you're sensitive to sulfites, you may want to avoid wines that list them on the label.

How They Affect You?

Because sulfite impacts chemical processes throughout winemaking and even after bottling, various sulfite regimes produce varied characteristics in the same wine. As over-sulfiteous wines grow less popular, which is a wine defect, many winemakers adhere to the low-sulfite regime in order to maintain the trend and demand. Because there is no air obstruction, these wines with little sulfite meet with oxygen at an early stage, and they generally exhibit greater freshness, flowery aromas, and exceptionally silky tannins as they age.

However, if used excessively, a burned match odor will be present in the wine; however, the good news is that it will diminish with wine maturation and, unexpectedly, by swirling.

4 Myths About Sulfites in Wine

Sulfite Causes Headache

The most common misunderstanding concerning headache is that it is caused by sulfite, however, there is no scientific evidence to support this. All processed foods include sulfite to some degree; however, dried fruits have far more than wine, therefore if you don't get headaches after eating any of these items, especially dried apricots, sulfite is not the cause of your headache. If you are in a wine store in USA, the maximum legal limit you will face with for sulfite in wine is 350 mg/l, while dry red wines often have less than 70 mg/l.

However, if you are sensitive or allergic to sulfite, which implies you are among the 1% of the US population, there is sulfite removal equipment that can help, but headaches are more likely to be caused by other potential compounds in wine or by drinking less water. Because alcohol is a diuretic, it causes you to pee more than you drink. The primary symptoms of dehydration are headache and exhaustion, thus drinking enough water while drinking alcohol would significantly reduce these negative consequences.

White Wine Has Fewer Sulfites Than Red Wines

Because reds already have tannin protection, white wines have more sulfite addition, but sweet wines have the most to prevent second fermentation. "No Sulfites Added (NSA)" wines have grown in popularity in many wine stores, but it's important to remember that while sulfite isn't added at any point in the production process, it's still present in the finished product.

Sulfites Are Unnatural Additives

The fermentation process generates sulfite on its own at various concentration levels, which can reach 90mg/L; this free sulfite causes a rotten-egg odor. So, we know that sulfite is a natural byproduct.

Those Who Are Sensitive to Sulfur Cannot Drink Wine

The good news is that an increasing number of wineries are producing sulfite-free wines. These wines are currently available in the market. So, whether you're going to order wine online or go in a wine store, make sure to inquire about sulfite-free selections!

Or you can narrow your search for natural wines in online wine stores to gain time, which most of them are without sulfite. But if you want to know more about them you should read our blog about What's the Difference between Natural Wine and Wine?

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