sulfites; sulfiting
[SUHL-fites]
Sulfites, the salts of sulfurous acid, have been used to preserve food and drink for eons. Today sulfites can be found in everything from beer to cookies to pickles. All but a tiny fraction of wines made today contain sulfites, small amounts of which are a natural by-product of FERMENTATION. Additionally, wine-makers around the world prevent spoilage and OXIDATION by adding controlled amounts of SULFUR DIOXIDE (see listing for details) in a process called sulfiting. In the United States, the words “Contains Sulfites” are mandatory on wine labels if the wine contains 10 ppm (parts per million) or more of sulfites. The upper limit is 350 ppm, but most wines contain less than 150 ppm. Sulfites can cause allergic reactions in certain sulfite-sensitive individuals.
Related Links:
Demystifying The Wine Label,
potassium metabisulfite
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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