Sulphite Facts
Sulphites are necessary in the winemaking process to keep the wine from spoiling. Sulphite works by releasing free sulphur dioxide (FSO2), which inhibits yeast, mold and bacteria. Sulphites occur naturally during the fermentation process. Sulphite is also added directly to wine after fermentation, to prevent oxidation. Oxidation in wine follows the same pattern in an apple slice exposed to air—the wine browns and takes on a flat 'cardboard' taste. Sulphite binds with oxygen, preventing browning and flavor loss.
Some facts that might clear up any misunderstanding about sulphites:
· Sulphites are a recognized food additive.
· All wine contains sulphite; even those labelled ‘no sulphite added’. All wine produces sulphite naturally during fermentation, up to a level of about 10-PPM. Even with no addition of outside sulphite, wine always contains it—it cannot be removed.
A note on leaving out the sulphite: if you choose to do so, you must leave out any sorbate addition as well. Sorbate can be converted into another substance, called Hexadienol, by lactic-acid bacteria. These bacteria are suppressed by sulphite, but without it they florish. Hexadienol, unfortunately, smells of rotting Geraniums.
The upshot is this: without sulphites you have to be very careful to keep all of your equipment sanitary and you still must to drink your wine quickly, before it spoils, probably within two months.
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