The Truth About Sulfites in Wine

Written By Montana Rae, Sommelier & Founder

NSA (No Sulfites Added) wines are produced without any added sulfites but may contain up to 10ppm of naturally occurring sulfites which are an unavoidable by-product of fermentation.

  • NSA wines may contain language on the label such as “Contains No Detectable Sulfites,” or “May Contain Naturally Occurring Sulfites,” and most are USDA Certified Organic.

  • Sulfites have been added to wine for centuries to help prevent bacterial spoilage and oxidation; about 1 in 100 people have sensitivity to sulfite according to the U.S. Food & Drug Administration.

  • Sulfites frequently get blamed for headaches but these are more often the result of allergens or histamines that have settled on the grape skins, or overindulgence.

  • Sulfites are used in products like dried fruits, bacon, orange juice concentrate, cornstarch, and wines.

  • Red wines have fewer sulfites than white because tannin acts as a natural preservative.

  • US legal maximum for sulfites in wine is 350 ppm, for dried apricots, it’s 2,000 ppm.

Montana Rae, Sommelier & Founder

Montana is a Certified Sommelier (CMS/WSET III), wine educator, and avid home chef. Her passion is sharing her knowledge of fine wine, spirits, saké, cocktails, and cuisine with The Wine Ship community through special events and educational media.

https://www.thewineship.com/montana
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