You may think that organic wine is same with sulfite free wine. That's not true.Organic Wine:
Organic wine is wine made from grapes that grown organically. Grapes are grown organically are grapes growing is not given pesticides, herbicides, fungicides, chemical fertilizers or synthetic chemicals of any kind. In the process of making organic wine, trying to avoid the many chemicals that are used to stabilize conventional wines.
Sulfite free wine:
Sulfites are a natural byproduct of the fermentation process. Fermenting yeasts present on all grape skins generate naturally in amounts ranging sulfite 6-40 parts per million (ppm.).
According to Professor Roger Boulton, Ph.D., University of California at Davis, Department of Viticulture and Enology, if no sulfur dioxide added to wine, fermenting yeasts will produce SO2 from natural inorganic sulfates in all grape juices. Thus, says Boulton, it is impossible for the wine to be completely free of sulfur dioxide. But the low wines sutfit exists.
What About The Added Sulfite?
Despite the technological advances the industry to add much less sulfur, the most serious winemakers and enology professor agreed that to make the wines are consistently stable, some sulfide should be added.
In the U.S., wines can contain up to 350ppm of sulfites. Organic wine standards, as adopted recently (12/2000) by the USDA, limiting the use of sulfites to 100ppm in all finished products. However, most organic wines contain less than 40ppm sulfite.
Why Winemakers Add Sulfite For Wine?
Sulfur has been used as a preservative in winemaking for quite some time. To prevent wine spoilage, European winemakers pioneered the use of sulfur dioxide (SO2) two hundred years ago. Unfortunately, freshly pressed grape juice has a tendency to damage due to contamination from bacteria and wild yeast present in grape skin. Not only does sulfur dioxide inhibits the growth of fungi and bacteria, but it also stops oxidation (browning) and maintain the natural taste of wine.
Other Products In Sulfite.
According to Mitchell Zeller of Washington, DC based Center for Science in the Public Interest, sulfides exist in a wide range of products at levels comparable, or more than concentrations found in wine. The presence of sulfite began 6-6000 ppm found in products such as fruit juices, dried fruits, fruit concentrates, syrups, sugar, jams, gelatins, cake toppings, baked goods, pizza dough, frozen and dehydrated potatoes, processed vegetables, cheese, and in many prescription drugs.
In the United States, Bureau of Alcohol, Tobacco and Firearms (BATF) in conjunction with the Food and Drug Administration (FDA) regulate and restrict the use of sulfites in wine and have been doing for decades. On January 1, 1987, a Federal law was passed requiring that as of January 1, 1988, all imported and domestic wines, beers and spirits exceeding 10 parts per million of sulfites bears mention "Contains Sulfites" on their label. Wine containing less than 10 ppm of sulfite is not necessary to put "Contains Sulfites" on their label, however, this does not mean the wine is "sulfite-free" or do not contain sulfites. As specified earlier, all wines naturally contain some sulfites
Who Is At Risk?
The FDA says only about 0.4% of the population, or about one million people, is considered highly allergic to sulfites. According to Dr. Vincent Marinkovich, an allergist and clinical immunologist who has done extensive research on SO 2, sulfide poses a danger to about 99.75% of the population; the highest risk group of asthmatics (about 5% of the population) and only about 5% of This group is allergic to sulfites.
Many people, however, has little tolerance for sulfites. They are considered to be sulfite-sensitive. Even for moderate wine drinkers, the average level of sulfites found in many commercial wines can cause heartburns or other side effects. Unpleasant reactions including burning sensation, itching, cramping, and skin flushing. For them, organic wine is an excellent choice because it contains a minimal amount of sulfite (sulfite free wine )
