Sulfites in Wine Side Effects: What You Need to Know About Wine Preservatives

Wine lovers worldwide enjoy their favorite vintages, but for some people, that glass of wine can trigger unexpected and uncomfortable reactions. The culprit? Sulfites—chemical preservatives commonly added to wine during production. While these compounds play an essential role in winemaking, they can cause adverse effects in sensitive individuals, ranging from mild headaches to severe allergic reactions.

Understanding sulfites, their purpose in wine, and their potential side effects can help you make informed decisions about wine consumption and identify whether you might be sensitive to these preservatives.

What Are Sulfites and Why Are They Added to Wine?

Sulfites are sulfur-based compounds, primarily sulfur dioxide (SO2), that occur naturally during the fermentation process. However, winemakers also add additional sulfites to wine as preservatives to maintain quality and extend shelf life.

These chemical compounds serve several critical functions in winemaking:

• Preventing oxidation: Sulfites protect wine from exposure to oxygen, which can cause browning and deterioration of flavor
• Antimicrobial protection: They inhibit the growth of unwanted bacteria and wild yeasts that could spoil the wine
• Maintaining freshness: Sulfites help preserve the intended flavor profile and aromatic qualities of wine
• Stabilizing color: They prevent discoloration and help maintain the wine’s visual appeal
• Equipment sanitation: Certain sulfite compounds are used to clean and sanitize winemaking equipment and barrels

It’s important to note that all wines contain some level of sulfites—even those labeled “sulfite-free” or “no added sulfites” contain naturally occurring sulfites from fermentation, typically ranging from 6 to 40 parts per million (ppm).

Common Side Effects of Sulfites in Wine

Most people can consume sulfites without experiencing any adverse reactions. However, for those with sulfite sensitivity or intolerance, exposure can trigger a range of symptoms.

Respiratory Symptoms

Respiratory issues are among the most common and potentially serious side effects of sulfite exposure, particularly in individuals with asthma. Symptoms may include:

• Wheezing and difficulty breathing
• Chest tightness or constriction
• Coughing or shortness of breath
• Increased asthma symptoms or asthma attacks

Research indicates that approximately 5-10% of people with asthma may be sensitive to sulfites, making this group particularly vulnerable to respiratory complications.

Skin Reactions

Dermatological reactions to sulfites can manifest in various ways:

• Hives (urticaria) or skin rashes
• Itching or flushing
• Swelling of the face, lips, tongue, or throat (angioedema)
• Skin redness or inflammation

Gastrointestinal Distress

Digestive system symptoms associated with sulfite consumption include:

• Stomach pain or cramping
• Nausea or vomiting
• Diarrhea
• Bloating or gas
• General abdominal discomfort

Headaches and Migraines

Wine-induced headaches are frequently attributed to sulfites, though the relationship is complex. While sulfites may contribute to headaches in sensitive individuals, other compounds in wine—including histamines, tannins, tyramine, and alcohol itself—can also trigger head pain.

Studies examining the connection between sulfites and headaches have produced mixed results, suggesting that sulfite sensitivity may be one factor among many in wine-related headaches.

Cardiovascular Symptoms

Some individuals report cardiovascular-related symptoms after consuming sulfites:

• Rapid heartbeat or heart palpitations
• Low blood pressure
• Dizziness or lightheadedness

Severe Allergic Reactions

In rare cases, sulfites can trigger anaphylaxis—a severe, life-threatening allergic reaction requiring immediate medical attention. Warning signs include:

• Severe difficulty breathing
• Rapid pulse
• Significant drop in blood pressure
• Loss of consciousness
• Widespread swelling

If you experience symptoms of anaphylaxis after consuming wine or any food product, seek emergency medical care immediately.

Who Is Most at Risk for Sulfite Sensitivity?

While anyone can develop sulfite sensitivity, certain groups face higher risk:

People with Asthma

Individuals with asthma, particularly those with steroid-dependent or severe asthma, are significantly more likely to experience adverse reactions to sulfites. The FDA estimates that about 5% of people with asthma are also sensitive to sulfites.

Individuals with Other Allergies

Those with existing food allergies or sensitivities may be more prone to developing sulfite intolerance.

Genetic Factors

Some research suggests that certain genetic variations affecting sulfite metabolism may increase susceptibility to sulfite sensitivity.

Age Considerations

While sulfite sensitivity can develop at any age, some studies indicate that reactions may be more common in adults than children.

Diagnosing Sulfite Sensitivity

If you suspect you’re sensitive to sulfites, proper diagnosis is essential. Several methods can help identify sulfite intolerance:

Medical History and Symptom Tracking

Your healthcare provider will review your medical history and ask detailed questions about your symptoms, including:

• When symptoms occur
• Which foods or beverages trigger reactions
• The severity and duration of symptoms
• Any patterns you’ve noticed

Elimination Diet

An elimination diet involves removing all sulfite-containing foods and beverages from your diet for a specified period, then gradually reintroducing them while monitoring for symptoms.

Oral Challenge Test

Under medical supervision, you may undergo a controlled oral challenge test where you consume measured amounts of sulfites while being monitored for reactions. This test should only be performed in a clinical setting due to the risk of severe reactions.

Skin Testing

Though less common for sulfite sensitivity, skin prick tests or patch tests may sometimes be used as part of the diagnostic process.

Never attempt to self-diagnose sulfite sensitivity through unsupervised testing, as this could trigger dangerous reactions. Always consult with a healthcare professional if you suspect food sensitivities or allergies.

Sulfite Levels in Different Types of Wine

Not all wines contain the same amount of sulfites. Understanding these differences can help you make better choices:

Red Wine vs. White Wine

Red wines typically contain lower sulfite levels than white wines—often 50-150 ppm compared to 150-300 ppm in white wines. This difference occurs because red wines contain natural antioxidants like tannins that provide some preservation, reducing the need for added sulfites.

Sweet Wines and Dessert Wines

Sweet wines, including dessert wines, typically contain the highest sulfite levels—sometimes exceeding 300 ppm. The higher sugar content requires more preservatives to prevent refermentation.

Sparkling Wines

Champagne and other sparkling wines generally contain moderate to high sulfite levels, similar to white wines.

Organic and Biodynamic Wines

Organic wines may contain added sulfites, though typically in lower amounts than conventional wines. In the United States, wines labeled “organic” can contain up to 100 ppm of naturally occurring sulfites but cannot have added sulfites. Wines labeled “made with organic grapes” may contain added sulfites up to conventional levels.

Natural and Minimal-Intervention Wines

Natural wines are produced with minimal chemical intervention and typically contain very low levels of added sulfites or none at all, though they still contain naturally occurring sulfites from fermentation.

How to Reduce Your Sulfite Exposure from Wine

If you’re sensitive to sulfites but still want to enjoy wine occasionally, consider these strategies:

Choose Low-Sulfite Wines

• Opt for red wines over white wines or champagne
• Look for wines labeled “no added sulfites” or “sulfite-free”
• Select organic wines that prohibit added sulfites
• Try natural or minimal-intervention wines
• Avoid sweet wines and dessert wines

Read Labels Carefully

In the United States, wines containing more than 10 ppm of sulfites must include the warning “Contains Sulfites” on the label. Look for this declaration when shopping.

Contact Wineries Directly

Many wineries can provide specific information about sulfite levels in their products. Don’t hesitate to contact them directly or check their websites for detailed production information.

Start with Small Amounts

If trying a new wine, start with a small amount to gauge your reaction before consuming a full glass.

Stay Hydrated

Drinking water between glasses of wine may help dilute sulfites and reduce their concentration in your system.

Consider Wine Alternatives

Explore other beverages that naturally contain fewer or no sulfites, such as certain craft beers, ciders, or non-alcoholic alternatives.

Other Sulfite-Containing Foods to Avoid

If you’re sensitive to sulfites in wine, you should also be aware of other common foods and beverages that contain these preservatives:

High-Sulfite Foods

• Dried fruits, especially apricots, raisins, and prunes
• Pickled vegetables and foods
• Bottled lemon and lime juice
• Wine vinegar and other vinegars
• Molasses
• Sauerkraut
• Grape juice
• Maraschino cherries

Moderate-Sulfite Foods

• Soft drinks and sodas
• Fruit and vegetable juices
• Jams and jellies
• Canned vegetables
• Condiments like relish and horseradish
• Frozen potatoes and potato products
• Fresh or frozen shrimp

Reading Food Labels for Sulfites

When checking ingredient labels, look for these sulfite-related terms:

• Sulfur dioxide
• Sodium sulfite
• Sodium bisulfite
• Sodium metabisulfite
• Potassium bisulfite
• Potassium metabisulfite

Myths and Facts About Sulfites in Wine

Myth: Sulfites Are Only in Wine

Fact: Sulfites are used as preservatives in many foods and beverages, not just wine. They’re also found naturally in many foods.

Myth: Red Wine Contains No Sulfites

Fact: While red wine typically contains lower sulfite levels than white wine, it still contains sulfites—both naturally occurring and often added.

Myth: All Wine Headaches Are Caused by Sulfites

Fact: Multiple compounds in wine can trigger headaches, including alcohol, histamines, tannins, and tyramine. Sulfites are just one potential culprit.

Myth: European Wines Don’t Contain Sulfites

Fact: European wines contain sulfites just like wines from other regions. The misconception may stem from different labeling requirements, but sulfites are used globally in winemaking.

Myth: Sulfite-Free Wine Exists

Fact: All wine contains some naturally occurring sulfites from fermentation. “Sulfite-free” or “no added sulfites” means no additional sulfites were added during production, but trace amounts remain.

When to Seek Medical Attention

While mild sulfite reactions may be manageable with avoidance strategies, certain situations require professional medical care:

• Severe difficulty breathing or respiratory distress
• Symptoms of anaphylaxis (rapid pulse, severe swelling, loss of consciousness)
• Persistent or worsening symptoms despite avoiding sulfites
• Uncertainty about whether your symptoms are related to sulfites or another condition
• Need for professional allergy testing and diagnosis

If you have asthma and experience worsening symptoms after consuming wine or sulfite-containing foods, consult your healthcare provider. They may recommend adjustments to your management plan or prescribe medications to help control symptoms. Always consult with your doctor before starting any new medication regimen.

Living Well with Sulfite Sensitivity

Being sensitive to sulfites doesn’t mean you can’t enjoy a fulfilling diet and social life. With proper awareness and planning, you can successfully manage sulfite sensitivity:

Communicate Your Needs

Inform friends, family, and restaurant staff about your sulfite sensitivity when dining out or attending social gatherings. Most establishments are willing to accommodate dietary restrictions.

Plan Ahead

Research restaurant menus, wine lists, and event details in advance to identify safe options.

Carry Emergency Medication

If you’ve experienced severe reactions, your doctor may prescribe emergency medication. Always carry it with you and ensure those close to you know how to use it if needed.

Educate Yourself

Stay informed about sulfites, including which products contain them and how to read labels effectively.

Join Support Communities

Connect with others who have sulfite sensitivity through online forums or local support groups to share experiences, tips, and recommendations.

The Future of Sulfite-Free Winemaking

As awareness of sulfite sensitivity grows, winemakers are exploring alternative preservation methods:

• Biological preservation: Using beneficial microorganisms to protect wine
• Physical methods: Employing techniques like sterile filtration and controlled temperature
• Natural antioxidants: Utilizing plant-based compounds with preservative properties
• Advanced packaging: Developing containers that minimize oxygen exposure

While these innovations show promise, completely eliminating sulfites while maintaining wine quality remains challenging. However, the growing natural and organic wine movements are making lower-sulfite options more accessible.

Conclusion

Sulfites play an important role in wine production, helping preserve quality, flavor, and shelf life. While most people tolerate sulfites without issues, sensitive individuals may experience side effects ranging from mild headaches to severe allergic reactions.

Understanding your body’s response to sulfites, reading labels carefully, choosing wines with lower sulfite content, and avoiding high-sulfite foods can help you manage sensitivity effectively. If you suspect you have sulfite sensitivity, consult with a healthcare professional for proper diagnosis and guidance.

With awareness and appropriate precautions, you can make informed choices about wine consumption and enjoy social occasions while protecting your health and well-being.

Sources:

• U.S. Food and Drug Administration – Food Additive Status List
• Asthma + Lung UK – Food Allergies and Asthma
• PubMed Central – National Institutes of Health Database
• Mayo Clinic – Food Allergy Information
• American Academy of Allergy, Asthma & Immunology