What are some brands of wine without sulfites

Wine without sulfites - facts for wine connoisseurs and everyone who wants to become one

Are you wondering about the topic of wine without sulfites? Most allergy sufferers already know what this is about. Because sulfites are salts that are used as preservatives in the food industry and are generally known as sulfur. Sulphites in dried fruit are more common than sulphites in wine. We dedicate ourselves to this topic and clarify all open questions about wine without sulfites.

What is the purpose of sulphites in wine?

Sulphites play an important role as preservatives. They ensure that wine has a longer shelf life. The aging potential of wine in particular is an important issue here, because it is precisely the great wines that gain character and develop further aromas during their storage time. This is especially true for red wines with a high tannin content and fine acidity, such as the Brunello and Barolo, and partly also for the Chianti with a slightly more subtle tannin structure. All of these red wines benefit from their storability and the preservation of their character. Wine without sulfites can easily oxidize and change its taste. This is prevented with sulfites as well as undesired secondary fermentation. This fermentation develops without sulphites, especially in wines with a high residual sugar content. No question about it, neither the winemaker nor us connoisseurs want such a reaction!

Origins of sulphites in wine: the Dutch sailors

Generally speaking, the use of sulphites in wine is known as sulphurization. The Dutch used this method of preservation as early as the 17th century. It was they who found a solution for the long transport routes. Because the wine often spoiled in the barrels on the ships and so it reached its destination after a long voyage completely sour. The reason for this was bacteria that turned the good wine into acetic acid. To prevent this reaction, a wick with sulfur was hung in the barrel and burned before it was filled. Only then was the wine poured in. Thus a simple solution for preserving wine was born.

Is there wine without sulphites?

The grapes naturally contain small amounts of sulphites. However, the sulfur contained is usually less than 10 mg per liter and is therefore not subject to labeling. The yeasts for fermentation also develop further sulfur compounds, which are then also contained in the wine in very small quantities. It is therefore a matter of the natural occurrence of sulphites. Therefore, there are no wines that are completely free from sulfites. In principle, sulfuric acid is added to the wine during the production process to prevent it from spoiling. The formation of bacteria and subsequent reactions are difficult to predict. So that the laborious work of the winemaker is not harmed, the addition of sulfuric acid makes sense, especially for wines that have a minimum storage time of at least two years. In addition, only sulphites added to wine are subject to labeling. It would be tragic not only for the production process, but also for the sales channels if the contents of individual bottles spoiled during transport and during storage in the store and were not edible. Sulfuric acid protects wine from spoilage or from undesirable impairment of taste and color. Last but not least, sulfur is a natural element that also plays a small role in human metabolism.

More information about wine without sulfites:

  • White wine generally contains fewer sulfites than red wine.
  • Organic wines are often closed with a screw cap instead of a cork in order to guarantee an airtight seal.
  • With this Stelvin closure, the wine can be stored for up to three years.
  • Professionally produced wine without sulfites has a clear, fruity taste without impairment.
  • People with allergies tolerate wine without sulfites better.
  • Differences can be found here between biodynamic and conventional cultivation.
  • There is currently a major "taste debate" going on about sulfite-free wine.
  • Consumers of organic products gladly accept wine without sulfites.

Wine without sulphites | Pay attention to the labeling!

With the increasing number of winemakers who opt for biological or bio-dynamic work on the vineyards, more and more wines without added sulfites are coming onto the market. The basis of this decision is the self-sacrificing work with the organically grown vines. Many winemakers therefore do not want to add unnecessary preservatives to the very good end product. Organically grown wines have a very good reputation because they have already greatly reduced the amount of spoilage caused by bacteria. The already meticulous work in the vineyard is continued in the wine cellar, because bottling also requires sensitive steps. Basically it has to be said that more than 90 percent of all wines contain added sulfites. This is made clear by writing on the label. Wine without (added) sulphites is also marked with a comment. More and more online shops are also picking up on this topic and offering wines "without" sulfites. We hope that with this article we were able to arouse your interest in this topic!