Low Sulphite Wines

Sulphur dioxide is present in different forms in red and white wines. The acid in white wine ensures a gaseous, volatile form of sulphur dioxide whilst in red wine it is bound to the red pigments, forming a compound that approximates the once widely used anti-biotic “Sulpha Drugs”.

As a result, asthma prone individuals can easily have a reaction to white wines whilst people who are allergic or been treated by sulpha drugs can respond to red wines.

The Purpose of Sulphur Dioxide in Wine Making

Sulphur dioxide is used at every stage in the making of wine around the world. From adding to the fruit bins as the grapes are picked, as they are juiced and so on, until the wine is bottled.

The purpose is twofold. Firstly, to protect the grapes and wine from unwanted microbial infection and secondly, to limit the oxidation of precious flavour compounds, which gives each wine its distinctive character. 

Traditionally wines were consumed quickly, certainly within a year, and by modern standards table wines were rough, often bitter, earthy or vinegary. Fortified wines (with added brandy) were often preferred because the higher alcohol protected the sweet wine from infection.

The use of small additions of sulphur dioxide helped transform the industry to the clean, fresh, flavoursome products in a bottle that we take for granted today.

The issue now is whether it is being overused and consideration should be given to its use only when necessary or in lesser amounts. Sulphur dioxide is a potent chemical and even its presence in wine at parts per million is becoming recognised as a potential health hazard.

Low sulphite wines

The wines below are listed as "low in sulphites" (or low in sulfites). If you would like to better understand what that means and how it may apply to you, read Ken's article ... Preservative Free, Sulphite/Sulfite Free and Natural Wines.