The Question of Sulfite in Wine
Sulfite, or more correctly Sulfur Dioxide, is an important and often misunderstood subject in wine making. Since Greco-Roman times, Sulfite in the form of Sulfur Dioxide has been used as an additive in the wine making process for its anti-bacterial and anti-oxidant properties. All wine would quickly spoil without some level of sulfite to prevent oxidation and bacteria, fungus and mold from growing. Wine grapes naturally contain some small levels of sulfur dioxide, and the wine making process also produces small levels of sulfite as a byproduct of fermentation.
JT believes in using the naturally available sulfite and adds only the minimum amount of potassium metabisulfite required to prevent spoilage. While the US FDA maximum level for sulfite in wines is 350ppm, Santiago Canyon Winery's wines contain on average 35ppm, less than 7% of the FDA maximum level. Are there sulfite-free wines? No. Sulfite, or more precisely, sulfur dioxide, is a natural by-product of fermentation, albeit in small quantities, and therefore, wine can never be totally free of sulfite. Additionally, our bodies manufacture a small amount of sulfur dioxide during the metabolism of amino acids, and which it converts into harmless sulfate.
Recent scientific research and medical studies on sulfite and histamines have shed light on the question of sulfite and wine. Approximately only one percent of the population is actually allergic to sulfite, and exhibit an asthma reaction, not headaches. Very few people complain of headaches after drinking white wines, which typically contain much higher levels of sulfite than red wine to prevent spoilage.
So why do some people experience a headache or flushing after drinking a moderate amount of red wine? The answer lies in biogenic amines, specifically, histamines and tyramines. Both are known to have the physiological effect of expanding small blood vessels that can cause flushing and headache. Those individuals that possess the digestive enzymes for histamine or tyramine do not suffer ill effect. However, those who do not possess the digestive enzyme may experience headache or flushing, depending on the levels of histamine or tyramine, and their sensitivity to these amines.
Histamine is derived from the amino acid histidine, and is known to cause headaches. Some doctors recommend taking antihistamine tablets before drinking red wine when a patient is susceptible to headache. Tyramine is derived from tyrosine and is believed to trigger migraines. Both amines are produced in only very tiny amounts in red wine, however in humans, their effects are amplified by alcohol.
Where do histamine and tyramine in wine come from? Both are both by-products of malolactic fermentation — a winemaking process used mainly in red wine production — where bacteria convert malic acid into lactic acid, to produce a softer and less acidic tasting wine. However, only some types of bacteria produce these amines, and therefore, only those red wines affected by histamine- or tyramine-producing bacteria will contain the effecting amines. Thankfully, JT is careful to select Malolactic bacteria known to limit histamine and tyramine production in our wines, to insure a pleasant wine drinking experience for all our friends.
"When men drink, then they are rich and successful and win lawsuits and are happy and help their friends. Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever." - Aristophanes c. 450 - 385 BC