Sulfur in organic wines: true or false?

When we talk about organic wine, we think of environmental preservation and respect for the human body, but organic wine is also a wine with a lower sulfur content. For some, organic wine contains no sulfur; for others, sulfites are necessarily bad for your health; and there are those who absolutely seek a wine without added sulfites. It's important to know that sulfur has always been an integral part of the world of wine. Historically, it was used to stabilize wines, prevent oxidation, and prevent microbiological defects. Today, it is still an essential tool for the majority of winemakers, including those working organically. However, organic regulations strictly control its use, which necessarily leads to different practices than those of conventional wine.

Does organic wine contain sulfur?

Contrary to what you might hear everywhere, yes, organic wine contains sulfur. It's undeniable; SO₂ is naturally found on the skin of grapes (which secrete it to protect themselves from hostile environmental elements) and in the cellar, and this is true for all wines. However, where organic wine differs from conventional wine is the lower dose of SO₂ added to the wine, in addition to the naturally present sulfites. The 2012 European legislation sets stricter limits for organic wines, with an SO₂ presence not exceeding 150mg/L for white wines (versus 200mg/L in conventional) and 100mg/L for red wines (versus 150mg/L in conventional).

But wine without added sulfur remains extremely rare because SO₂ helps prevent oxidation, protect the wine from undesirable bacteria and yeasts, improve conservation, and stabilize aromas over time. And even if some winemakers manage to produce wines without any added sulfites, this practice requires impeccable hygiene, perfect mastery of winemaking, and a certain type of terroir. That's why the majority of organic estates still use SO₂. At Culinaries, our specifications are stricter than organic; we promote no added sulfur, which is what we call natural wine!

What is the difference between sulfur and sulfites?

Sulfur and sulfites are often confused due to common misuse of language, but there is an important nuance.

Sulfur (S) is a natural chemical element present in nature, while sulfites (SO₂) are a compound derived from sulfur, used in winemaking for their antioxidant and antiseptic properties. All wines naturally contain sulfites produced during alcoholic fermentation (and on the skin of grapes), and a very large majority of wines (but not all wines) contain sulfites added by the winemaker to protect the wine.

It is therefore impossible to obtain a wine strictly without SO₂, as fermentation naturally produces traces of sulfur dioxide. However, it is possible to have wines without added sulfites, which is already very different. Also, many consumers think that sulfur is a chemical product external to wine, when in reality it is a very common compound present in many foods (dried fruits, industrial bread, cured meats, vinegar, fruit juices, etc.).

Why is there generally more sulfur in white wine?

White wine indeed contains more SO₂ than red wine in the vast majority of cases, whether organic or not, which is why the regulation of sulfite levels is more flexible for whites than for reds.

Unlike red wine, which is naturally protected by tannins (they play a natural antioxidant role), white wine (which contains little or no tannins) is much more fragile and therefore requires more protection, which involves the addition of sulfur dioxide. Without a minimum of sulfites, white wine can quickly brown, lose freshness, or develop oxidation aromas.

Also, whites are often vinified in reduction (protected from oxygen), and the more a wine is protected from oxygen, the more sulfites are needed to maintain this protection over time.

The aromatic profile of white wine is also more delicate, with floral aromas, citrus, notes of white fruits, and minerality. These very fine aromas are sensitive to alteration, so adding sulfur dioxide helps preserve them better.

Finally, sulfur dioxide has an aesthetic value; it allows for a "clean" looking wine, because a slightly cloudy, oxidized, or unstable white, even if natural, risks being poorly perceived by an uninformed consumer. To meet the expectations of the largest number of consumers, many winemakers maintain a slight sulfur protection.

What are the side effects of sulfites in wine?

Sulfites generally do not pose a major problem, but some people may be sensitive to them. This is why the label must legally state "contains sulfites" if the concentration is 10 mg/L or more.

Possible side effects include headaches or migraines (this is the most commonly cited symptom; some intolerant or asthmatic individuals may react more strongly), redness, itching, or discomfort (contact of sulfites with certain parts of our body; even if rare, there are some cases of allergic reactions), feelings of fatigue after consumption (cases of discomfort with highly sulfited wines), and digestive problems.

If you are looking for a wine without sulfites, or without sulfur, you should turn to natural wine! Why?

Natural wines are wines made with no added sulfites, or only a micro-dose at the time of bottling.

Natural wine does not have European certification, but it follows rules recognized by natural wine associations, such as the charter developed by Vin Méthode Nature. Natural wine is a wine that prohibits chemicals in the vineyards, chemical or modified yeasts (only indigenous yeasts are allowed), aggressive filtration, enological additives, and limits added sulfites to 30mg/L for both white and red wines.

Without SO₂, the juice ferments freely, which results in wilder aromas, a livelier texture, and more evolving wines, thus achieving winemaking as close to the grape as possible. At the same time, there is a growing demand from consumers seeking digestible, additive-free, lively, and authentic wines.

Natural wines are no longer reserved only for trendy wine bars; they are becoming more widespread, and more and more winemakers are working without added sulfur while offering perfectly stable and accessible wines.