Organic Wine

The marking “Contains sulfites” on wine bottles unsettled many wine lovers. What are sulfites in wine and why are they included often in organic wine? The obligation to declare sulfur in wine on the label, if the wine above 10 mg / l SO2 contains is in the European Union since 2005. On the bottle you will find the note “Contains sulphites”. This is true both for conventional and organic wines. Because sulfites in wine to taste, this Declaration triggered considerable uncertainty among consumers. It was asked whether it involves a new additive, if the recording is harmful and how these sulphites can be possibly out of the way. First of all, it can be stated that there is no wine completely free of sulphites is, because this is a byproduct of the fermentation of the grape must through the yeast cells.

But sulfites used to artificially the most wines, and we are talking to them. The addition of sulphites is no new invention. Historical sources show that the Sulfuration of wine was known already in ancient Rome. What do the sulfites in wine? Aerated sulphur or sulphur dioxide (SO2) or sulfites act as preservatives in wine. The oxidation of the wine is prevented by the addition of sulfur. Sulphur dioxide so readily reacts with oxygen, that any other oxidation, so the reaction of the other ingredients in the wine or cider with oxygen is prevented.

This is the wine better shelf life and maintains its characteristics longer after opening. Also, sulphur is anti-microbial and enzyme-inhibiting. It prevents the development of unwanted bacteria and yeast strains and thereby prevents false fermentations, which affect the flavor and quality of the wine. Are these sulphites as harmful to humans? The amounts of sulphites, usually contained in the wine are not harmful or unhealthy for most people. The digestion of food creates a far greater quantities of sulfite, E.g.

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