There is no wine without sulfites

Wine without sulfites does not exist for real. This is the sure answer to the question that torments many consumers. A healthy answer, which helps to eliminate any doubt. An unorthodox modality adopted by volcanoes of wine marketing, only for economic and speculative purposes, creating a new entry line in wine. As often happens the truth lies in the middle, and we try in this article to explain with extreme simplicity. So that we can find in the wine a healthy and genuine product, and drink preferred by the gods.

"Wine without sulfites is like making salami without salt, it is impossible", or without sulfur dioxide or even without E 220. Additives used in the form of inorganic salts: sulfites, bisulphites and metabisulphites. It is a common food preservative, with antimicrobial and antioxidant functions, present in various foods such as cured meats, nuts, bread, crackers, biscuits, dried apples, frozen potatoes, canned puntarelle, some types of beers, lemon juice , molluscs, fresh prawns, preserves, fries in the envelope ... Wine is not the food that contains more, just evaluate the content in raisins and dried apricots: try to consume a bit 'and see which reaction provoke. It should be clearly stated that it is a matter of doses.

CONTENT OF SULFUR DIOXIDE OF THE WINES:

The law Regulation (EC) No. 606/2009, published in the Official Journal of the European Union 62 / 391L dated 24.7.2009 ANNEX IB "Limits concerning the sulfur dioxide content of wines", mentions the obligation to indicate on the label the content of sulfites for quantities exceeding 10 mg / l. At this point no one can be considered devoid, since the "natural" yeasts, called (endogenous), already present in the wine produce sulphites, and often exceed the minimum threshold that can reach 20 - 25 mg / l.

To better explain, when we read in the wine label without sulfites, we mean without added sulphites, and present in total quantities less than 10 mg / l. However, since it is allergen, it must be reported on the label, in order to avoid incorrect communication to consumers.

The question, or rather two, arise spontaneously: what are the legal limits of total sulfur content? Do sulfites hurt? The first answer: there is a scissors ranging from 150mg / l in red wines, 185 mg / l for all categories of quality sparkling wines to max. 400 mg / l for white wines, entitled to protected designations of origin, and 100 mg / l to 370 mg / l for organic wines, or the same quantities. You can also find traditional wine that contains less sulphites than an organic one. The second answer is reassuring, No; and do not cause serious damage to health. As predicted, it is a matter of doses. Obviously it is not recommended to take in industrial quantities, but fortunately does not generate heavy consequences for our body.

It is also appropriate to know that the maximum limit of sulfur dioxide, to be considered harmful, is 1500 mg / l. and before it manifests itself in a tangible way (nausea, pain, vomiting), the rod rises to 3500 mg / l. To simplify and put a little 'order of what is asked: when a wine contains sulfites, "always" answer, the gap ranges from 10 to 400 mg / l. At this point I naturally spontaneously say: drink quietly ... and consciously.