I was under the impression that wine could not be fermented without
creating some sulphur dioxide. There are plently of wines without added
SO2, but none without it. http://www.happs.com.au/pages/pfRed.html claims
that an analysis showed no trace of SO2 in their wine. Is this possible? A
person on another list is very sensitive to SO2 and says she can drink
their wine.

Fred.