What are sulfites used for?
Sulfites have antioxidant and antibacterial properties, which is why they are used as food preservatives, but also in wine, champagne, beer, cider, pickles, etc. In other words, sulfites are everywhere. They are generally found in the list of ingredients under the "E" nomenclature, between E220 and E228. In wine, sulfites have been used for centuries to treat vines, sterilize barrels, prevent wine oxidation and prevent fermented grape juice from turning sour. SO2 acts like an antibiotic.
Allergies?
In addition to causing allergic reactions in some people, notably asthmatics, SO2 is often blamed for headaches.The sulfites contained in wines have the particularity of destroying up to 70% of vitamin B1, the fuel of our nervous system. But it's also a question of taste: as well as making wines harder on the palate, many winemakers accuse sulfites of blocking wines and preventing them from developing their full flavor.
Sulfites in champagne wine
Sulfites are present in almost all wines, but in greater quantities in sweet or semi-dry white wines, which contain sugar and are therefore more fragile, a little less in dry whites and even less in reds, which are considered more stable. Champagne is a fragile wine requiring care and protection.
Sulfiting can be used at various stages in the winemaking process and for wine conservation.
European legislation regulates the use of sulfites, setting maximum authorized doses according to the type of wine and its label. In France, bottles have been required to indicate their presence since 2005, if the sulfite content exceeds 10 mg/liter. In Champagne, the maximum authorized level is 185 mg/liter. For all other conventionally farmed wines, sulfur levels can be as high as 200 mg/liter. For Demeter-labeled wines, the maximum level is 90 mg/litre; for wines labeled by the Fédération Nationale Interprofessionnelle des Vins de l'Agriculture Biologique, the maximum level is 150 mg/litre; for natural wines, the maximum level is 40 mg/litre.
