What are sulfites in champagne?
Sulfite is sulfur dioxide, the famous SO2. It's a natural molecule, produced spontaneously by yeasts during alcoholic fermentation. Even if no winemaker adds it, there will always be a small amount in your champagne. That's why the correct term is "no added sulfites" and not "no sulfites".
What are they actually used for?
In the Champagne vineyards, sulfites play a protective role at several key stages in the winemaking process:
- Treatment of vines and sterilization of barrels before vinification.
- Protection of still wines against oxidation during blending;
- Stabilization after disgorging and bottling.
Champagne is a particularly fragile wine: second fermentation in the bottle, aging on laths, disgorging, final dosage... all stages in which protection against oxidation and bacteria is essential.
Are sulfites present in all wines?
Yes, to varying degrees depending on the type of wine:
- Red wines: naturally lower levels, as their tannins already play a protective role.
- Dry white wines (including brut champagne): moderate levels.
- Semi-dry and sweet white wines: highest levels, as residual sugar makes them more fragile Sulfites are therefore not specific to Champagne.
They are found in almost every wine in the world, as well as in beer, cider, pickles and dried fruit, under the nomenclature E220 to E228.
What are the health effects of sulfites?
That's the question many people are asking. For the vast majority of consumers, the sulfites present in champagne pose no problem.
On the other hand, some people sensitive to sulfites, many of whom also suffer from asthma, may experience allergic reactions: breathing difficulties, chest tightness, headaches, digestive symptoms. These people are in the minority, but their sensitivity is real and recognized. Sulphites are classified as priority allergens by the health authorities, which explains the labelling requirement.
Moreover, it's important to point out that the headaches headaches often attributed to sulfites in many cases come from excessive consumption or dehydration... rather than from the sulfites themselves. That said, sulfites also have the particularity of reducing the vitamin B1 content of wine, a molecule useful to the nervous system, which may contribute to a certain sensitivity in some consumers. A useful clarification: semi-dry and sweet white wines generally contain more sulfites than dry brut wines, as the residual sugar makes them more fragile and requires greater protection.
The brut champagne or extra-brut is naturally lower in sulfites than a demi-sec.
What is the legislation on sulfites in champagne?
European legislation precisely regulates the use of sulfites, depending on the type of wine and its label:
- Conventional Champagne: maximum authorized level of 185 mg/litre
- Conventional wines: up to 200 mg/litre
- Demeter (biodynamic) wines: maximum 90 mg/litre
- Wines bearing the FNIVAB organic farming label: maximum 150 mg/litre
- Natural wines: maximum 40 mg/liter of added sulfur
In France, the presence of sulfites has beencompulsorily mentioned on the label since 2005, as soon as the content exceeds 10 mg/liter. That's why you'll find "contains sulfites" on almost every bottle of champagne.
As for the statements you may find on bottles, they vary according to the producer's choices: "No sulfites added", "No sulfur added", "Contains sulfites, no additions", "Contains no sulfites added"... They all refer to the same reality: no sulfur has been added during elaboration, even if natural traces remain.
