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st.helier[_1_] st.helier[_1_] is offline
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Default Sulfite-free wine?

"Fred" wrote ...............
>
> 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.


Sulphur dioxide (sulfur dioxide in the US) (SO2) is a widely used additive
in winemaking, mainly to protect wine from oxidation and to inhibit
bacterial growth, and is added at several stages in the process of
harvesting grapes and vinification.

Sulphites occur naturally in all living things, and are present in small
quantities in unsulphured wines.

It is accepted that wines with an SO2 content of less than 20 parts per
million are entitled to be called "sulphite free", however, as you correctly
point out, SO2 occurs naturally as a biproduct of the fermentation process.

Zero SO2 in wine is a fallacy (IMNSHO of course).

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st.helier