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Sulfite Free Wine - Fact or Fiction?

Totally sulfite-free wines would be an accident of nature, however wines that are low in sulfites or free of added sulfites do exist. According to Department of Viticulture and Enology Professor Roger Boulton, Ph.D. (University of California at Davis), fermenting yeasts will produce SO 2 from the naturally occurring inorganic sulfates in all grape juices. The fermenting yeasts present on all grape skins generate naturally occurring sulfites in amounts ranging from 6 to 40 parts per million (ppm) thus, making it is impossible for any wine to be completely free of sulfur dioxide.

Adding Sulfites to Wine Prevents Spoilage and
Preserves Its Natural Flavor!

Freshly pressed grape juice is naturally prone to spoiling. To prevent this, European winemakers pioneered using sulfites in wine-making 200 years ago. Most viticulture experts today concur that some sulfites must be added during the wine-making process to make consistently stable wine. Added sulfites inhibit spoilage, stop oxidation (browning) and safeguard wine's natural flavor. In reality, sulfite free wine would likely be undesirable for consumption.

Legally, conventional wines in the U.S. can contain up to 350ppm of sulfites. However, for Organic winemaking, the USDA has adopted standards that limit the use of sulfites to 100ppm in all finished products. Regular analysis by the local BATF laboratory shows that our French Wine Online red wines average about 40ppm (20 to 60) while white wines and sparkling wines average about 70ppm (50 to 90). Federal law requires wine containing 10ppm or more of total sulfites to state contain sulfites on the label. This does not mean that a lack of this notice implies sulfite-free wine.

Can You Enjoy FWO Wines Without Experiencing Side Effects? - Most Likely!

The FDA has stated that about 0.4% of the population is considered highly allergic to sulfites. According to Dr. Vincent Marinkovich, an allergist and clinical immunologist who has performed extensive research on SO 2, sulfites pose no danger to about 99.75% of the population. The highest risk groups are asthmatics, and only about 5% of them are allergic to sulfites. Many people, however, are considered sulfite-sensitive. Even for moderate wine drinkers, the average level of sulfites found in conventional wines can cause side effects like heartburn, burning sensations, hives and cramps or flushing of the skin. For them, wines produced from organically grown grapes are an especially good choice since they contain minimal amounts of sulfites that will in most cases lie below their threshold level.