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Importers of Fine Wines Since 1919 | Resources for the Trade |
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Fermentation and sulfur production…In the course of fermentation, sulfites are produced naturally. Sulfites are one of the many permutations of elemental sulfur. They are nature’s own preservatives acting as anti-oxidants and anti-microbial agents. They prevent browning too. Wine is a food product - and ALL food products that endure storage need protection from contamination and spoilage. Additional sulfites are usually added to wine after fermentation is complete to ensure that the finished product remains sound until the cork is popped. Why the warning label?Ah, but you are probably wondering why wine bears a sulfite warning label if sulfur is such a natural and positive thing! A small percentage of the population is hypersensitive to sulfites and can have an allergic reaction to them, if ingested. Those most sensitive are asthmatics, specifically steroid-dependent asthmatics. For this reason, wine carries a warning label. But, truth be told, wine is not the only sulfite-containing food product we consume! Sulfites are often sprayed on salad bars to prevent the vegetables from browning. They are added to many fruit juices, jellies, jams and dried fruit products too. Sulfites are even added to vitamins to prolong their shelf-life. So, exactly how is wine made?Let’s start with white wine… In the making of white wine, grapes are harvested and crushed. The crush results in a soupy slurry of seeds, pulp, skins, and juice called must. This must is put into a wine press which separates the liquid from the solid elements. In the making of white wine, the liquid that comes out of the wine press is grape juice…and it is cloudy, but non-pigmented. This juice is fermented into white wine through the action of yeast. 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10
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“The benefits of wine are many if it is taken in the proper amount, as it keeps the body in a healthy condition and cures many illnesses.”-Maimonides, Jewish philosopher and physician (1135-1204) Sulfites are produced in the natural course of fermentation. Although they are added to wine as a preservative, they are not foreign to it.
Sulfur is a naturally occurring element. Even organic and bio-dynamic producers are allowed to use sulfur in their grape growing and wine making practices. Sulfur prevents… 1. browning 2. oxidation 3. microbial spoilage A label that reads: “No sulfites added” means just that. No sulfites were added. BUT--the wine still contains the sulfites that were naturally produced in the course of fermentation.
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About 10 parts per million (ppm) of sulfites are produced in that natural course of fermentation… this is the equivalent of a dime within a $10,000 checking account or an ounce pour to 3 wine barrels.
These days, many winemakers are simply eliminating the crush altogether and tossing the grapes directly into the wine press to extract the juice. This more tender handling results in a less-opaque liquid with less particulate matter; the result is a more aromatic, less-bitter finished wine.
White wines can be fermented in stainless steel, in lined cement tanks or in wooden casks. Stainless steel and lined cement tanks are neutral fermentation vessels. They do not impart flavor to the finished wine. Wood casks impart flavor.