Does wine contain sulfites?
Quick answer
Yes, all wines contain sulfites. Alcoholic fermentation naturally produces 10-30 mg/L of SO2. Most winemakers add extra sulfur dioxide to protect wine from oxidation and bacteria, within EU legal limits (150-400 mg/L depending on type).
Detailed answer
Sulfites (SO2) have been used in wine since Roman times, when winemakers burned sulfur wicks inside amphorae. Today, sulfur dioxide remains the most effective and widely used preservative in winemaking.
Every wine contains natural sulfites produced during fermentation, typically between 10 and 30 mg/L. Added (exogenous) sulfites serve three purposes: antioxidant, antimicrobial, and colour stabiliser. EU regulations (Regulation 2019/934) set maximum levels: 150 mg/L for dry reds, 200 mg/L for dry whites and roses, and up to 400 mg/L for certain sweet wines.
EU-certified organic wines have lower thresholds: 100 mg/L for reds and 150 mg/L for whites and roses. Natural wines, which lack a uniform EU regulatory framework, often aim for total levels below 40 mg/L.
The label statement 'contains sulfites' is mandatory on any wine exceeding 10 mg/L of SO2 — which means virtually all wines. This requirement stems from the EU allergen labelling directive (2003/89/EC).
Sulfites are well tolerated by the vast majority of people. Roughly 1% of the population shows sulfite sensitivity, mainly asthmatics. Reactions range from mild headaches to asthma attacks in severe cases. If concerned, consult an allergist.