No Alcohol No Sweat

Brace yourselves; here comes the science bit (don’t worry, we’ll get to whether there are sulfites in non-alcoholic wine soon).

The word “sulfite” is derived from the chemical element sulphur (or sulphur) and the suffix “-ite.” In chemistry, the suffix “-ite” is often used to indicate a negatively charged ion (anion) that is derived from a particular element. In this case, “sulfite” refers to the sulfite ion, which is a chemical species containing sulphur and oxygen.

The sulfite ion, SO3^2-, is formed from sulphur dioxide (SO2) when it undergoes a chemical reaction with water. Sulphur dioxide is a compound composed of one sulphur atom and two oxygen atoms (SO2). When sulphur dioxide dissolves in water, it can react to form the sulfite ion (SO3^2-). The term “sulfite” is used to refer to this SO3^2- ion

Okay, got that? Good. Let’s move on.

Sulfites have been used a long time in various food and beverage preservation methods, including winemaking. Sulfites are highly effective in preventing oxidation, microbial growth and spoilage in wine. This is why they are a common additive in both alcoholic and non-alcoholic wines.

Yes, that’s right; non-alcoholic wine, contrary to what some people may think, does contain sulfites.

The role of sulfites in winemaking

In traditional winemaking, sulfites play a crucial role in maintaining wine quality. As such, they are widely used across the global industry. Their primary functions when it comes to winemaking are:

1. Antioxidant properties: Sulfites help to prevent the wine from turning brown and losing its freshness. They do this by inhibiting the oxidation of the wine’s components, particularly the polyphenols.
2. Microbial stabilisation: Sulfites act as an antimicrobial agent, inhibiting the growth of undesirable yeasts and bacteria that can spoil the wine.
3. Preservation: Sulfites ensure that wine remains stable over time, preserving its flavour, aroma, and colour.

Sulfites in non-alcoholic wines

Contrary to popular belief, non-alcoholic wines are not exempt from containing sulfites. Sulfites can be found in both traditional wines and their non-alcoholic counterparts. The reason for their inclusion in non-alcoholic wines is the same as in alcoholic wines: to maintain quality and extend shelf life. Non-alcoholic wines still undergo fermentation, and their fruit juice or grape juice concentrate can be just as susceptible to spoilage and oxidation as regular wine. Hence, the presence of sulfites.

According to a study conducted by the Australian Wine Research Institute, the average sulfite levels in non-alcoholic wines are significantly lower than in traditional wines. The study found that non-alcoholic wines contained an average of 30 ppm of sulfites, while traditional wines had an average of 160 ppm.

Regulatory requirements and labelling

Wines, both alcoholic and non-alcoholic, are subject to strict labelling regulations in many countries, including the United States and the European Union. These regulations require that products containing sulfites above a certain threshold must be labeled accordingly. For example in the United States, the Alcohol and Tobacco Tax and Trade Bureau requires wine labels to include the statement, “Contains Sulfites,” if the wine contains 10 parts per million (ppm) or more of sulphur dioxide. It’s important to note that the majority of wines, alcoholic or not, contain sulfites at levels well below this threshold.

Sulfite allergies and sensitivities

But if you have an allergy or particular sensitivity to sulfites, you want to know whether they’re in your drink. And if so, at what level.

While sulfite allergies are relatively rare, they can cause significant health concerns in sensitive individuals. Symptoms of sulfite allergies may include headaches, skin rashes, hives, shortness of breath, and in extreme cases, anaphylactic shock.

It’s important to note that while sulfite allergies exist, they are not solely related to wine consumption. Sulfites are also used for preservation in various food products, including dried fruits, canned vegetables, and some seafood, which can also trigger allergic reactions.

Low-sulfite and sulfite-free alternatives

For individuals with sulfite allergies or those who prefer to avoid sulfites altogether, there are low-sulfite and sulfite-free wine options available. Winemakers have recognised the demand for these products and have developed alternatives to cater to a such consumer preferences.

1. Low-sulfite wines: Some winemakers produce traditional wines with reduced sulfite levels. These wines are labeled as “low-sulfite”. They’re a suitable choice for individuals who want to enjoy wine with fewer sulfites.
2. Sulfite-free wines: Sulfite-free wines are made without the addition of any sulfites during production. While these wines are less common and may have a shorter shelf life, they provide an option for those with severe sulfite allergies.
3. Organic and biodynamic wines: Organic and biodynamic winemaking practices often involve minimal or no sulfite usage. Wines produced using these methods may be a good choice for those looking to avoid sulfites.

And, as mentioned, NA wine in general is a better option for minimising sulfite consumption, given the generally lower levels of sulfites in non-alcoholic wines compared to traditional, alcoholic drops.

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In summary, non-alcoholic wines do contain sulfites, albeit at lower levels than their alcoholic counterparts. Sulfites play an essential role in preserving the quality and shelf life of these wines, as they do in traditional wine. And the presence of sulfites in non-alcoholic wines does not pose a health risk to the majority of consumers.

Individuals with sulfite allergies or sensitivities should exercise caution and look for low-sulfite or sulfite-free wine options that cater to their specific needs. Fortunately, the wine industry has started to respond to this demand. While you wouldn’t say they were readily available, you should be able to source a good low-sulfite NA wine, especially if buying online.

_{Image credit: Jadon Barnes}