Wine Sulfites

This term covers the use of sulfur-based preservatives, sodium and potassium metabisulphite, as well as sulphites and sulfur dioxide gas. These are all closely related or derived compounds of such. Sulfur is a very common element naturally occurring in foods, nature, and the human body.

Sulfites are used as a preservative and antioxidant in various food products and in wine as well. For the winemaker it is extremely important as it inhibits both oxidation and the growth of infections. In the low concentrations used, it is non-toxic to humans.

Oxidation

Oxidation is among the greatest problems the winemaker deals with. In every day life, when you cut an apple and leave it out, it quickly turns brown due to oxidation. Oxygen helps break the complex sugars and other chemicals down into smaller component parts. Once the skin of a fruit is punctured, oxygen gets in easily and starts breaking the area surrounding the puncture to the noticeable brown color. It is in this same manner that sulfites are used to preserve the fruity flavor and freshness in wine.

Infections

For the winemaker preparing the must, it is very effective in killing or inhibiting all unwanted bacteria prior to the point when the alcohol production commences. Then, the sterilizing agents in alcohol assist it in the fight against bacteria. Campden tablets are a common sterilizing agent and anti-oxidant (containing approximately 60% sulfur dioxide) used to kill unwanted bacteria in wine.

Sulfite is also a popular sterilization substance as winemakers often use a sulfite solution (Sodium metabisulphite) to wash their equipment. One of the main reasons that it is such a great sterilizing agent in winemaking is due to its effectiveness against all known infections in wine.

Measuring

So how do you measure the level in your wine? Sulfite measuring kits are available for purchase. They are perfect for a home winemaker and make it very easy to measure the amount of sulfites in your wine.

Declaration of Sulfites

The government put a declaration of sulfites requirement for wines bottled after July 9th 1987. FDA requires food and beverage manufacturers to disclose the presence of sulfite agents in concentrations of at least 10 parts per million. The declaration must be on one of the labels on each bottle. Since sulfur naturally occurs in fruits and grapes and is a byproduct of yeast fermentation, all wines have sulfite. As such, you see this declaration on your wine bottles.

Contributor: WineDefintions Staff Writer

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