Sulfites in Wine

In the mid-1980s, in response to concern about how sulfites can affect asthmatics, the U.S. government began requiring a sulfite warning statement on wine labels. It is unclear how long sulfur has been used in winemaking, but it has certainly been around for several hundred years. A small amount of sulfites occurs in all young wines, since they are a natural by-product of fermentation. Something in the neighborhood of ten parts per million are usually present.

Winemakers historically added sulfur or sulfites to wine to help stabilize it and improve it’s longevity. Sulfites have both fungicidal and antioxidant properties. Back in the days before clean, modern equipment and fermentation practices, more sulfur was added than is typically used today. U.S. law allows up to 350 ppm, but most wines today are being produced at levels of less than 100 ppm.