red wines) tend to need less sulfites than clear wines (i.e. Sulfites are a food preservative widely used in winemaking, thanks to their ability to maintain the flavor and freshness of wine. White wines are typically sweeter than red wines.

The actual levels of the sulfi tes in wine vary from approximately 100 to 150 million parts (as in the dried apricots), whereas the maximum content according to the US legislature is 350. White dessert wines have the highest content followed by semi-dry white wines and rosé wines – these wines need maximum protection. In fact, white wine usually has more sulfites than red wine. 432 - Myths about Sulfites and Wine If drinking red wine gives you a headache, you’ve probably had someone tell you that sulfites are the likely culprit.

Sulfur dioxide (SO2), or sulfites as they are best known in the wine world, is a chemical compound that occurs naturally at low levels during the process of wine fermentation.It is also added by many winemakers during the fermentation stage of winemaking to protect and preserve the wine's character, flavor, and color.

What is the quantity of sulfites in wine? Perhaps you’ve been advised to stick to white wine, organic wines, or wines made in Europe on the grounds that these will be lower in sulfites. Sulfites are created naturally during the fermentation process.

After a wine has fermented it usually contains somewhere between 2 and 10 parts per million (ppm). Wines with lower acidity need more sulfites than higher acidity wines. At pH 3.6 and above wines are much less stable and sulfites are necessary for shelf-life. white wines). Wines with more color (i.e.