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Sulphites in wine

Unless you suffer from severe asthma, or have a rare sensitivity to sulfur, then don’t worry about sulfur. Besides, there is more sulfur in foods like a Starbucks fruit salad than in wine. Sulfur only seemed to become an issue when legislation forced producers to state it on the label, at which time a surprising number of consumers suddenly developed a physical reaction to it.

Sulfur has been used as a preservative in winemaking since antiquity. Today, in the form of sulfur dioxide, it is used in virtually all wines as a preservative and a disinfectant. It can help prevent wines from oxidizing and can kill bacteria and yeast. The amount used is controlled by law and producers of finer wines strive to limit the addition of sulfur to a minimum.

There are barely any wines produced in the world without adding sulfur. It is actually impossible to produce a wine entirely free of sulfur because a small amount of it is a by-product of fermentation. Wine is a very natural drink and I personally never worry about sulphur, and I suffer from asthma.